Mexican Sweet
Mexican Sweet
Ingredients
Method
In a big pot, pour in the milk, rice and sugar over medium heat stirring the mix well until the sugar dissolves.
Add the walnuts, raisins and pistachios to the pot. Stir to combine.
Just before the mix starts to boil, stir in the cream gradually then add the food color. Stir the mix well so the cream and colour are distributed evenly. The mix should be light pink in color.
Dissolve the corn flour in ¼ cup of water then add it gradually to the pot stirring continuously.
Lower the heat and cook the mix for about 10 minutes.
Pour in the resulting liquid mix into special moulding bowls or single-serving dishes and refrigerate.
Mix the dark chocolate with the butter. Heat in a microwave oven until it becomes liquid.
When the rice mix freezes, take the bowls out. Coat with the liquid dark chocolate and garnish with strips of white chocolate.
More Like This
< 30
Mexican Sweet
< 20 Minutes
Ingredients
Method
In a big pot, pour in the milk, rice and sugar over medium heat stirring the mix well until the sugar dissolves.
Add the walnuts, raisins and pistachios to the pot. Stir to combine.
Just before the mix starts to boil, stir in the cream gradually then add the food color. Stir the mix well so the cream and colour are distributed evenly. The mix should be light pink in color.
Dissolve the corn flour in ¼ cup of water then add it gradually to the pot stirring continuously.
Lower the heat and cook the mix for about 10 minutes.
Pour in the resulting liquid mix into special moulding bowls or single-serving dishes and refrigerate.
Mix the dark chocolate with the butter. Heat in a microwave oven until it becomes liquid.
When the rice mix freezes, take the bowls out. Coat with the liquid dark chocolate and garnish with strips of white chocolate.