Name: Rice Pudding with Coconut Ice Cream
Prep time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 liters cow's milk, (for the rice); 500 grams clotted cream, (for the rice); 4 limes, peels (for the rice); 1 stick cinnamon, (for the rice); 1 stick vanilla essence, (for the rice); 250 grams rice, (for the rice); 25 grams 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

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.