Garnish with NuCrema and crushed hazelnuts.
560 g milk
100 g cream
100 g sugar
25 g eggs (one half)
20 g corn flour
1 vanillin capsule
115 g NuCrema
65 g round grain rice, boiled
In a saucepan, boil the rice until it is tender. Taste the rice and, when it is done, strain it.
In a saucepan, heat the milk (set aside 60 g) with half the sugar, the vanillin and the cream.
In a different container, combine the remaining sugar with the corn flour, eggs and NuCrema and pour into the milk and cream mixture, stirring continuously. Just before the mixture comes to a boil, add the rice.
Boil for 1-2 minutes again, stirring continuously. Serve in dishes of your choice.
Pastry Chef Zissis Goudas
Garnish with NuCrema and crushed hazelnuts.
