Cream Of Basmati Rice With Carrots, Lime, Hazelnut Crunch And Puffed Rice

Name: Cream Of Basmati Rice With Carrots, Lime, Hazelnut Crunch And Puffed Rice
Total time: 1 h 30 min
Yield: 4
Cuisine: International
Ingredients: Basmati rice; Milk; Cream; Sugar; Lime juice; Glucose; Sugar; Carrots; Sugar; Gelatin; Agar agar; Hazelnuts; Puffed Rice; Brown sugar; Mint; Basil

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

BYOmar Allievi,

Chef

30 March, 2012

Cuisine

International

Dietary Consideration

Vegetarian

serves for

total time

1 HR 30 MIN

ingredients

Basmati rice

70 g

Milk

500 ml

Cream

500 ml

Sugar

100 g

Lime juice

250 g

Glucose

100 g

500 ml

Sugar

200 g

Carrots

200 g

Sugar

200 g

350 g

Gelatin

15 g

Agar agar

9 g

Hazelnuts

As needed, crushed

Puffed rice

As needed

Brown sugar

As needed

Mint

To taste

Basil

To taste

Preparation

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.