A delicious rice cream perfect both as a dessert and as a substitute for oatmeal porridge at breakfast.
In a saucepan, pour the milk and add the vanilla, lemon zest, and cinnamon. Bring almost to a boil, then add the sugar and stir well to dissolve it. Add the rice and return to the heat.
Once cooked, pour into a small bowl.
Cook for about 20 minutes or until the rice is done; if you prefer a thicker consistency, extend the cooking time.
If you want to consume it immediately, wait for it to cool slightly, then decorate and enjoy, or if you want to consume it later, cover it to prevent drying and garnish at the time of consumption.
Consume within 2 days of preparation. Store in the refrigerator
Rice pudding is also great to consume cold.
Italia, Veneto
| Energy (kcal) | 86.71 |
| Carbohydrates (g) | 9.34 |
| of which Sugars (g) | 7.06 |
| Fat (g) | 0.67 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 1.41 |
| Fiber (g) | 2.03 |
| Sale (g) | 0.01 |
