Vanilla, Cinnamon and Lemon Sweet Risotto / Risotto Sucré Vanille, Cannelle et Citron

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Sometimes we have cravings that come from nowhere. The day before yesterday, I had a huge craving for a cherry pie (hard to find cherries on a Sunday evening, especially in May). Today, rice pudding was obsessing me! But what can I do without round rice?

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In my cupboard, I found some risotto rice, I gave it a try 🙂

For 6 people:

Preparation time: 15 minutes, Cooking time: 20 minutes

– 210 gr of risotto rice

– 85 grams of sugar

– 80 cl skim milk

– 20 cl of cream

– 1/2 lemon

– 2 cinnamon sticks

– 1 vanilla pod

– 2 sheets of gelatin

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1. Boil a large volume of water. Pour in the rice and cook for 2 minutes. Once cooked, drain it.

2. Boil the milk, cream, the vanilla pod cut in half, and the cinnamon sticks. Cut “roughly” the lemon zest (the zests should be large enough to be removed later). Add them.

3. Pour the drained rice, cook for 15 minutes, stirring occasionally. Soak the gelatine leaves in cold water for 10 minutes, and squeeze them well.

4. Add the sugar to the rice pudding, stir and cook for 5 more minutes. Add the gelatin and stir well to dissolve.

5. Serve hot, warm or cold!

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Parfois, on a des envies qui viennent de nulle part. Avant hier, j’avais une folle envie de tourte à la griotte (dur dur de trouver des griottes un dimanche soir, surtout en mai). Aujourd’hui, le riz au lait m’a obsédé! Mais comment faire sans riz rond spécial dessert??

Sous la main, j’avais du riz à Risotto, pourquoi pas 🙂

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Pour 6 personnes:

Préparation: 15 minutes, Cuisson: 20 minutes

– 210 gr de riz risotto

– 85 gr de sucre

– 80 cl de lait écrémé

– 20 cl de crème liquide

– 1/2 citron

– 2 bâtons de cannelle

– 1 gousse de vanille

– 2 feuilles de gélatine

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1. Faites bouillir un grand volume d’eau. Versez-y le riz et faites le cuire 2 minutes. Egouttez-le.

2. Faites bouillir le lait, la crème, la gousse de vanille coupée en 2, les bâtons de cannelle. Coupez “grossièrement” les zestes du citron (les morceaux doivent être assez gros pour pouvoir les retirer). Rajoutez les.

3. Versez le riz égoutté, faites cuire 15 minutes en remuant de temps en temps. Faites tremper les feuilles de gélatine dans de l’eau froide 10 minutes, et essorez les.

4. Rajoutez le sucre, remuez, et laissez cuire 5 minutes de plus. Rajoutez les feuilles de gélatine et remuez bien pour les dissoudre.

5. Servez chaud, tiède ou froid!

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4 thoughts on “Vanilla, Cinnamon and Lemon Sweet Risotto / Risotto Sucré Vanille, Cannelle et Citron

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