The rice dessert with red currants is a delicate and fragrant sweet, perfect for ending a special dinner. The rice is cooked to the right point and then enriched with juicy red currants and a sweet rum-flavored cream. A dusting of nutmeg and ginger completes the flavor of this irresistible dessert.
Put the water with a pinch of salt on the heat and, when it boils, add the rice.
Let it cook uncovered for 20 minutes.
In the meantime, wash the red currants under running water, drain them well, then, using a fork, separate the berries from the clusters and put them in a bowl.
Cover them with sugar and let them rest for a while.
Drain the cooked rice and stop the cooking under a stream of cold water; leave it in a sieve to drain well and meanwhile whip the cream with the vanilla sugar until stiff peaks form.
Gently fold in the shot of rum, a pinch of nutmeg and the ground ginger.
Add both the cooked rice and the flavored cream to the red currants in the bowl.
Mix gently and divide the mixture into six large glass cups.
Sprinkle with the crushed brittle and serve well chilled.
Pot
Bowls
Blender
Spatula
Italia
| Energy (kcal) | 131.72 |
| Carbohydrates (g) | 10.28 |
| of which Sugars (g) | 8.59 |
| Fat (g) | 8.98 |
| of which Saturates (g) | 5.23 |
| Protein (g) | 1.22 |
| Fiber (g) | 1.85 |
| Sale (g) | 0.01 |
