Cooks in: 4h 20mins
+ 3h
Levels: Medium
Serves: 6
List of Ingredients
- 1 LB. of strawberries
- 1 1/3 C. of milk
- 1 C. of granulated sugar
- 2/3 C. of cream
- 1/2 C. of Originario rice
- 5 SHEETS of gelatin
- 2 PCS. of egg yolks
- 1/2 vanilla bean pod
- Liqueur
- Salt
Method
1
Wash the strawberries; pick out 7 ounces of the prettiest ones, cut them into slices, and top them with 2 tablespoons of liqueur and 1/4 cup of sugar. Trim the remaining strawberries and blend them with 1/2 cup of sugar to obtain a sauce. Keep the strawberries and the sauce in the fridge until you're ready to use them.
2
Cook the rice in boiling water with a pinch of salt for 5 minutes; drain it and place it in a saucepan with the milk and vanilla bean pod opened in half lengthwise. Bring it to a boil and pour in the remaining sugar; stir and cook for 20-25 minutes over low heat until it has soaked up all the liquid. Stir frequently while cooking to prevent the rice from sticking together. Remove the rice from the heat, take out the vanilla bean pod, and wait 2 minutes, then add in the egg yolks and mix immediately. Let it cool completely at room temperature.
3
Soak the gelatin in cold water and whip the cream. When the rice is cold, add in the gelatin, which should be drained and melted, and then the whipped cream. Pour the mixture into a jello mold lined with a sheet of plastic wrap and let it set in the refrigerator for at least 3 hours. Remove the pudding from the mold and serve immediately with the strawberry sauce, decorating with the liqueur-soaked strawberries.