1/2 cup of black currant, seedless
2 tablespoons of rum
1 tablespoon of lemon juice
1/2 teaspoon of grated lemon peel
4 cups of uncooked rice
2 cups of milk
1 pinch of salt
2 tablespoons of butter
2 eggs
1/3 cup of sugar
2 teaspoons of ground nutmeg
Acessory
Form a refrigerator with a capacity for 2 liters
1/2 cup of black currant, seedless
2 tablespoons of rum
1 tablespoon of lemon juice
1/2 teaspoon of grated lemon peel
4 cups of uncooked rice
2 cups of milk
1 pinch of salt
2 tablespoons of butter
2 eggs
1/3 cup of sugar
2 teaspoons of ground nutmeg
Acessory
Form a refrigerator with a capacity for 2 liters
Combine the black currant, rum, lemon juice, and grated lemon peel
Let it sit for 30 minutes
Cook the rice with milk and salt in an uncovered pot for an hour, stirring occasionally
Remove from heat and add butter
Beat the egg yolks in a blender and mix them into the cooked rice
Allow to cool, then stir in the reserved currant and warm the oven
Beat the egg whites, add sugar, nutmeg, and half of the remaining nutmeg
Beat continuously and mix with the rice
Place in the refrigerator, sprinkle with the remaining nutmeg, and steam for 30 minutes.
