Rinse the rice until it no longer has excess starch. Drain and set aside.
Place the rice in a pot and cook with the water, sugar, and a splash of vanilla essence for 15 to 20 minutes over medium heat.
After 15 minutes, add the orange peel, cinnamon, and blueberries. Mix well to integrate all the ingredients.
Add the condensed milk, evaporated milk, and whole milk and let cook for 20 more minutes, until the rice is perfectly cooked and let cool.
For the pie base: Add the cinnamon cookies, granola, and softened butter to a food processor. Grind the mixture until it forms a homogeneous base.
Add the mixture from the food processor to a mold and press a little to compact the base. Leave the pie base in the refrigerator for 10 minutes.
For the filling: Blend the rice pudding in a blender or food processor until you obtain a creamy mixture.
While the filling for the pie is blending, add the previously hydrated and melted gelatin in a double boiler or microwave. Blend for 2 more minutes to integrate perfectly.
Refrigerate the rice pudding pie for 30 minutes and decorate with red fruits and orange peel.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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