Creamy Rice Cookie Stacks
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 13 h. 20 min.
Ready in
Ingredients
for
16
- Ingredients
- 3 ½ cups milk
- 1 Vanilla bean (seeds)
- 0.333 cup caster sugar
- 0.333 cup Arborio rice
- 2 tsps Powdered gelatine
- ⅔ cup cream (38% fat)
- 1 large egg yolk
- 2 tsps butter
- 12 Biscuit (plain)
- 12 slices Strawberries
- chopped Pistachio
Preparation steps
1.
Grease a deep 20cm-23cm|8"-9" square tin
2.
Heat together the milk, vanilla seeds and sugar in a pan over a low heat until the sugar has dissolved completely.
3.
Add the rice and stir well. Cover and simmer very gently for 40-50 minutes, stirring occasionally until most of the liquid has been absorbed. Remove from the heat.
4.
Sprinkle the gelatine over the cream in a jug and leave to stand for 10 minutes.
5.
Pour into the rice mixture, followed by the egg yolk and butter and stir thoroughly, over a very low heat until heated through.
6.
Pour into the tin, cover with cling film and chill overnight until firm.
7.
Using a cutter, the same diameter as the biscuits, cut out rounds from the rice and place on the biscuits.
8.
Top with a strawberry slice and sprinkle with pistachios.
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