1/2 cup of uncooked rice
3 1/4 cups of milk
2 tablespoons of cornstarch
1 package of raspberry gelatin (90 g)
whipped cream
1/2 cup of uncooked rice
3 1/4 cups of milk
2 tablespoons of cornstarch
1 package of raspberry gelatin (90 g)
whipped cream
Soak the rice in cold water for 1 hour
Drain, combine with milk, and cook over low heat until creamy and the rice is al dente
Add the cornstarch and stir
Dissolve the gelatin in 2 cups of boiling water
Let it cool
Place a mold in the refrigerator or freezer
When cold, spread a little of the gelatin on the mold and tilt it from side to side to coat the inside of the mold
Refrigerate until firm
Mix the remaining gelatin with the rice and spread in the mold
Refrigerate until firm
Dip for 1 second in hot water and unmold onto a plate
Decorate, if desired, with whipped cream
Serve cold, chilled or at room temperature.
