- 800 g rice milk
- 200 g vegetable cream
- 120 g rice flour
- 90 g sugar
- 60 g raisins
- 10 g edible gelatine in sheets
- 1 pc fresh cedar
- candied citron
- coconut flour
For the rice pudding recipe with raisins and cedar, soak the gelatin in cold water and the raisins in the rum. Dilute the rice flour with 130 g of rice milk, then mix it with the remaining rice milk, the vegetable cream and the sugar.
Add the grated rind of the fresh cedar and cook stirring for 4-5 minutes from the boil. Turn off and add the squeezed gelatin, then the raisins, chopped. Spread the mixture into 8 100 ml silicone molds, wet with a little rum.
Let the puddings cool, then put them in the fridge for 4 hours; 30 minutes before turning them out, put them in the freezer; once baked, leave them at room temperature for 30 minutes before serving. Garnish with coconut flour, candied citron and kumquat.
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