A fresh and tasty dessert, perfect for these hot summer days! It is lactose- and sugar-free, light and nutritious because it is made with our Spigabuona brown rice.
Brown rice is a food rich in beneficial properties that are valuable for the body’s health. Being a gluten-free cereal, it can also be consumed without any problem by people intolerant to this protein.
You can use it for your summer salads, or to prepare delicious desserts such as this two-colour cream of rice recipe.
- Preparation: 15 minutes
- Serving size: 6 small cups
- Difficulty: Medium
- Cooking time: 30 minutes + 8 hours of rest
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
For the white cream
- 125 g of natural soy yogurt
- 50 g of brown rice
- The zest of a lemon
- The juice of half a lemon
- Four tablespoons of rice syrup
- 550ml of water
For the dark cream
- 125 g of cocoa soy yogurt
- 50 g of brown rice
- 3 tablespoons of date concentrate
- 3 tablespoons of cocoa
- 450ml of water
- pistachio grain
PROCEDURE
Thoroughly rinse the rice, pour it into a saucepan, cover it with 800 ml of water and cook for at least 45 minutes. It must be very soft.
If not, add more water before finishing cooking. When cooked, divide the rice into two equal parts. Process the first part of the rice with 50 ml water, the rice syrup, the zest and lemon juice, whisk and mix, then allow to cool.
Now take the second part of rice, work it with an immersion blender, adding the date concentrate, the cocoa and 50 ml of water. Let cool.
Add the natural yoghurt to the first part of the rice and the cocoa yoghurt to the second part, mixing carefully to distribute it. Evaluate the consistency, lifting each compound with the spoon it will have to fall heavily.
Tasting it you will have to perceive a slight graininess. Distribute the compounds in the cups alternating them. You can create a marbled effect or layer the dessert. Finish with the cocoa rice cream and cover with cling film and let it rest in the fridge for at least 5 hours.
Before serving, sprinkle with chopped pistachios and keep at room temperature for about 30 minutes.
FOR THIS RECIPE WE USED:
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