AuthorGeo FoodsCategoryDessertIngredients
Preparation
Blend the rice in a food processor until coarse. Put the broken rice, milk, saffron and date syrup in a pot and cook until smooth. Slice the almonds and add half to the pudding. Place the strawberries in a pot and cook on low heat for 10 minutes. Reserve three whole strawberries per plate and purée the rest to a coulis. Make quenelles with the rice and plate in a round serving plate. Garnish with the strawberries and coulis. Sprinkle the remaining almonds, pistachio powder and green cardamom over the rice. Serve and enjoy.
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300 g broken rice 200 ml milk 1 pinch saffron 80 ml date syrup 50 g almonds 200 g strawberries, thawed 20 g pistachio powder 3 pods of green cardamomDirections
1Blend the rice in a food processor until coarse. Put the broken rice, milk, saffron and date syrup in a pot and cook until smooth. Slice the almonds and add half to the pudding. Place the strawberries in a pot and cook on low heat for 10 minutes. Reserve three whole strawberries per plate and purée the rest to a coulis. Make quenelles with the rice and plate in a round serving plate. Garnish with the strawberries and coulis. Sprinkle the remaining almonds, pistachio powder and green cardamom over the rice. Serve and enjoy.
Ingredients
Directions
Blend the rice in a food processor until coarse. Put the broken rice, milk, saffron and date syrup in a pot and cook until smooth. Slice the almonds and add half to the pudding. Place the strawberries in a pot and cook on low heat for 10 minutes. Reserve three whole strawberries per plate and purée the rest to a coulis. Make quenelles with the rice and plate in a round serving plate. Garnish with the strawberries and coulis. Sprinkle the remaining almonds, pistachio powder and green cardamom over the rice. Serve and enjoy.