Norwegian rice cream.


250g rice
½ tsp salt
1 liter of milk
400g frozen strawberries
200g sugar
30g starch
200ml cream (30-33%)
3 tsp vanilla sugar
Cup rice pour two cups of water, add salt and cook over medium heat not until all the water is absorbed. When the rice is cooked, fill it with milk and leave to prepare further until all the milk is absorbed, too. Then cool and refrigerate.

Strawberries in a blender grind. We shift into a saucepan, stir in sugar and put on a small fire.
In a cup, mix two teaspoons of starch with a couple of tablespoons of water. When the strawberry puree starts to boil, pour a thin stream of starch in hot sauce. Stir constantly. Warm the sauce until it thickens, minutes 2. Leave to cool.
Pour the cold cream in a bowl with high walls, place the bowl in a pan of cold water. Beat cream mixer gradually increasing speed.
When the cream vzobyutsya in a strong stable foam, Laced them gradually rice and vanilla sugar. Put the resulting cream in ice-cream bowls, garnish with strawberry sauce, strawberry or mint leaf.


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