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Accueil L’actualité du Roy René Calissonné of Riz-o-lait 17/09/2020

Calissonné of Riz-o-lait

sweet-recipes
Calissonné of Riz-o-lait

Bring gently to the boil and cook for 1 hour over very low heat, stirring occasionally.

Stéphane Jégo - Chez l'Ami Jean, Paris
Temps de préparation : 20 min Temps de cuisson : 60 min Quantité : 6 personnes

Ingrédients

  • 1 l whole milk
  • 200 g round rice for dessert or for risotto
  • 10 calissons
  • 20 g caster sugar
  • 200 g white nougat diced
  • 25 cl single cream cold good

Ce qu’il vous faut

Réalisation

The day before, pour the milk into a large saucepan, then add the rice and the calissons. Bring gently to the boil and cook for 1 hour over very low heat, stirring occasionally. The calissons will slowly melt and flavour the mixture, while the rice will melt. Add the sugar and half of the white nougat, allow to cool, then transfer the rice pudding to a tin. Close it and leave it to stand for at least 12 hours in the refrigerator. The next day, whip the liquid cream until stiff, then gently fold it into the rice pudding with a spatula.
Remove to a serving dish and garnish with the remaining nougat.

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