Name: Rice Pudding and Rompope Gelatin
Prep time: 55 min
Cook time: 35 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups milk, hot, for the rompope gelatin; 2 cups milk, cold, for the rompope gelatin; 120 grams rompope jelly, for milk; 2 cups rice, for the rice pudding gelatin; 8 cups milk, for the rice pudding gelatin; 2 cups water, for the rice pudding gelatin; 1 cup evaporated milk, for the rice pudding gelatin; 1 1/2 cups condensed milk, for the rice pudding gelatin; 1 tablespoon vanilla essence, for the rice pudding gelatin; 1 stick cinnamon, for the rice pudding gelatin; 28 grams unflavored gelatin powder, (4 packets, 1 packet = 7g) hydrated and diluted in water, for the rice pudding gelatin; strawberries, slices, for decoration; raspberries, for decoration; blueberries, for decoration

Preparation

20 mins

35 mins

Low

For the rompope gelatin: Pour the hot milk along with the packet of rompope gelatin into a bowl and using a whisk, stir until the gelatin is completely dissolved. Add the cold milk and mix; this step will help the gelatin set faster. Pour the mixture into the Gelarosca Tupperware® mold and refrigerate for 2 hours or until the gelatin is completely set.