Rice Pudding with Coconut Ice Cream
Estudio Millesime
Delicious recipe for rice pudding with coconut ice cream, this recipe is very original and perfect to surprise all your guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 liters cow's milk , (for the rice)
  • 500 grams clotted cream, (for the rice)
  • 4 lemons, peels (for the rice)
  • 1 stick cinnamon, (for the rice)
  • 1 stick liquid vanilla , (for the rice)
  • 250 grams rice, (for the rice)
  • 25 grams unsalted butter , (for the rice)
  • 300 grams sugar , (for the rice)
  • 3 deciliters brandy, (for the rice)
  • 3 deciliters anise , (for the rice)
  • 3 deciliters liqueur, Patxaran / Pacharán (for the rice)
  • pinches salt , (for the rice)
  • 324 grams cow's milk , (for the ice cream)
  • 80 grams clotted cream, 35% (for the ice cream)
  • 76 grams milk powder, (for the ice cream)
  • 142 grams glucose syrup, (for the ice cream)
  • 10 grams saccharose sugar, (for the ice cream)
  • 8 grams stabilizer, (for the ice cream)
  • 200 grams coconut, in paste (for the ice cream)
  • 150 grams coconut milk, (for the ice cream)
Preparation
1h
0 mins
Medium
  • For the rice: Wash the rice beforehand, cook it together with the milk, cream, lemon peel, cinnamon, and vanilla over low heat.
  • When there are 10 minutes left of cooking, add the sugar and finish cooking.
  • Finally, add the liqueurs and butter and let cool.
  • For the ice cream: Mix the milk, cream, powdered milk, and glucose, blend and heat to 40ºC.
  • Add the sucrose and stabilizer and heat to 85ºC.
  • Cool to 4ºC and add the coconut paste and milk, blend and let rest in the fridge for 12 hours. Churn.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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