Name: Rice Pudding Cake with Maria Cookie
Prep time: 90 min
Cook time: 45 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 cups María cookies, ground or powdered, for the base; 1/4 cups butter, without melted salt, for the base; 3 tablespoons cinnamon powder, for the base; 1 cup rice, soaked with hot water; 2 cups whole milk; 1 1/2 cups evaporated milk; 1/2 cups condensed milk; 2 sticks cinnamon; 2 tablespoons vanilla essence; 1/2 cups brown sugar; 1 tablespoon natural unflavored gelatin, hydrated; 1 stick cinnamon; cinnamon powder, for decoration

Preparation

45 mins

Low

Add the cookie with the butter to a bowl, mix until you obtain a consistent and compact dough. Add to a mold and flatten to form an even base. Press the base down with a spoon very well. Refrigerate the mold for an hour to allow the butter to harden. Set aside. Heat a pot with the white rice, whole milk, evaporated milk, condensed milk, cinnamon, vanilla extract, and sugar. Cook for 40 minutes or until the rice is soft. Remove the mixture.