Milk rice with white chocolate cream

4 persons


1 1/4 l whole milk
1 vanilla pod
2 g salt
100 g fine granulated sugar
250 g round rice

Boil the milk together with the cut vanilla pod, the salt and the granulated sugar. Then pour this through a pointed sieve. Meanwhile rinse the rice and let it boil for about 40 minutes in the milk mixture. Stir regularly.

White chocolate cream

200 g milk
20 g sugar
50 g egg yolks
160 g white chocolate

Boil the milk. Beat up the egg yolks with the sugar and add them to the milk. Heat this mixture up to 85°C over gentle heat and let it thicken. Only then add the chopped white chocolate and mix well.

Finishing and presentation
Add 2 parts of milk rice (750 g) to 1 part of Arriba cream (375 g) and mix. Put a round stainless steel mould (7 cm Ø and 15 mm high) on a dessert plate and fill it with the rice mixture. Remove the mould and decorate as desired with fresh fruit, chocolate decorations... 
You can also freeze the filled stainless steel moulds for later use.