Menu
Menu
100 g of Originario rice
700 ml total amount of milk
90 g of raw brown sugar
half of a vanilla pods
one leveled teaspoon of cinnamon
In a small pot, cook the rice in 450 ml of milk with the vanilla pod until the rice is very soft and almost overcooked (about 30 minutes). Now add the sugar, the rest of the milk and the cinnamon and stir. Remove 4-5 tablespoons and blend the rest with an immersion blender. Add the tablespoons of rice and place in the refrigerator to chill. Then put it in an ice-cream maker to freeze for 20 to 30 minutes. If you do not have an ice-cream maker you can use a bowl and stir the cream every 20 minutes or so in the freezer.
