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What makes this cream of rice recipe so special is the aroma of Basmati; carrots and hazelnuts enrich the taste of this unusual dessert by chef Omar Allievi
For the cream of rice
For the lime ice
For the carrot gelatine
For the hazelnut crunch
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 4
- Recipe cuisine International
Cook the Basmati rice, milk, cream and sugar for 30 minutes.
Blend into a cream and let cool as soon as possible, covering the mixture.
Prepare the frozen lime by boiling the ingredients and then cooling them in the freezer, mixing from time to time.
Prepare the carrot gelatine by cooking the chopped carrots in the syrup made from the sugar and water.
Blend the mixture and add, per litre, 15 grams of gelatine and 9 grams of agar-agar, bringing to a boil.
For the hazelnut crunch, toast the crushed nuts with the puffed rice in a pan along with the cane sugar until caramelized.
Use some tiny basil or mint leaves for decoration.