Burnt Lemon Rice Dessert
Burnt Lemon Rice Dessert
ingredients
2 tazas de Alubia grande Verde Valle®
2 betabeles chicos
2 cucharadas de tahini
1 limón, el jugo
2 dientes de ajo, finamente picados
¼ de taza de aceite de oliva
Sal al gusto
1 cup Verde Valle Super Extra Rice
3 cups milk
5 tablespoons granulated sugar
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
Juice of ½ lemon
½ cup water
1 tablespoon butter
3 tablespoons brown sugar
3 tablespoons cream
2 slices cooked bacon, finely chopped
PREPARATION
- In a saucepan, melt the butter over medium heat and sauté the rice until translucent.
- Add 4 tablespoons of sugar and cook until it turns into a light golden caramel.
- Pour in ¼ cup of the milk and stir constantly until slightly reduced.
- Add the remaining milk, cinnamon, turmeric, and lemon juice.
- Cook over medium-low heat for about 22 minutes, stirring occasionally in a figure-eight motion to avoid sticking.
- Let the mixture rest until all liquids have evaporated and the rice is thick and compact.
- Spread the rice mixture onto a tray lined with parchment paper. Cover with plastic wrap and refrigerate for 24 hours.
- After resting, cut the rice into portions using a mold or cookie cutter.
- In a skillet, melt the remaining butter with the last tablespoon of sugar. Stir continuously with a wooden spoon until a light caramel forms.
- Coat each rice portion in the caramel and set aside.
- Make a quick caramel sauce by melting the butter and brown sugar together over medium heat until deep golden. Add the cream and stir until smooth.
- Place a portion of caramelized rice on a plate, drizzle with the caramel sauce, and sprinkle with chopped bacon.
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