This recipe starts with rice pudding that’s so creamy it’s like a mousse! Imagine a candy that looks like a cloud! Sensational! To reproduce it you will heat 1.5 liters of milk. Once it boils, turn off the heat.
In a pan, preferably with a thick bottom, add 1 cup of arborio rice or carnaroli, 1 cup of the milk that you boiled, 1 cinnamon stick (large), peel of half a lemon (it is not grated, it is taken with a knife, as if If you were peeling the lemon, it turns into a spiral), 2 cloves and 4 tablespoons of sugar.
Keep it on low heat, stirring constantly, it’s the same procedure as risotto. You keep stirring until the milk dries, when it reduces well, add another cup of the boiled milk, and repeat this procedure until the rice is completely cooked. Be patient because it takes 30 to 45 minutes (more or less).
When the rice is cooked (try it), there will probably be 1 cup of boiled milk left. Turn off the heat, remove the cinnamon, lemon peel and cloves, add the remaining cup of milk and 1/2 box (or can) of condensed milk. Mix, cover the pan and let it rest for 15 minutes. Place it in a container and put it in the fridge and you can enjoy it!
If you want, you can sprinkle cinnamon.
So, to make the cone that gives the characteristic Brûlée, just sprinkle sugar and use a blow torch. Without a doubt the best rice pudding recipe I’ve ever made! Oh oh, I think it tastes like clouds!
If you want to see a video with my favorite rice pudding recipe, just watch it here, or if you still love condensed milk, be sure to watch this recipe because it is wonderful.
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