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A dessert with a taste of childhood

Ángelo Pedrazzoli, the star pastry chef in “Bake Off Argentina”, delights us with this delicious cake with childhood memories.

Gastronomy
tarta-de-arroz

Ángelo Pedrazzoli, the entrerrian participant of Bake Off Argentina, shares his childhood recipe, which led him to obtain the star pastry chef's sky apron.

“ I bring you this recipe sooooo ordered! , rice cake with milk. Rice pudding is the dessert that most represents my childhood, I eat as long as I can remember. Although my grandmother's was very rich, my dad's is unbeatable. I can eat it all day without getting tired, accompanied by a good spoonful of dulce de leche”, says the young Entrerriano. Ready to go back to childhood?

Ingredients

  • 350 cc milk
  • Lemon skin/orange
  • cinnamon stick (or whatever you like)
  • 60 grams of double Carolina rice
  • 75 grams of sugar
  • 200 grams of milk cream
  • 7 grams of gelatin + 35 cc of water (if you want to make it for a cake, if not, directly do not put it and eat it to the spoon)

Preparation

  1. We put the milk and the chosen taste in a saucepan. When it's about to boil, add the rice to it.
  2. Cook, stirring at times, until the rice is cooked, about 20-25 minutes (try it until it is ready). We remove the taste.
  3. Once the rice is cooked, add the sugar to it and mix so that it dissolves.
  4. We add cold milk cream to it, to cut the baking. If they're gonna spoon him up here, it's the procedure.
  5. Mix the preparation to make it smoother, although you can let the rice granites sit. Moisturize the gelatin in the water. When formed as a silicone, put 30 seconds in the microwave until it dissolves. We incorporate it into rice pudding.
  6. Pour over an already cooked dough and bring to the refrigerator until it is well firm. In the program (Bake Off Argentina 2020) I used a lemon sablé dough. I decorated it with branch chocolate and garrapiñadas almonds.

We suggest you continue reading the following notes:

Flan con carameloSweet milk custard and sesame tuile

Publication Date: 30/05/2020

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