John Myers
White Chocolate Milk Rice
The perfect white chocolate milk rice recipe with a picture and simple step-by-step instructions.
- 0,5 Vanilla pod
- 0,5 liter Milk
- 1 pinch Salt
- 6 piece Clementines fresh
- 1 tbsp Sugar
- 1 tsp Food starch
- 50 g White chocolate
- Cut the vanilla pod lengthways and scrape out the pulp, bring both to the boil with milk and a pinch of salt. Stir in the milk rice, cover and let soak over a mild heat for 30-35 minutes, stirring several times.
- 3 Peel the clementines so that the white skin is completely removed. Cut the fruits into pieces. 3 Squeeze the clementines, bring to the boil with sugar. Mix the starch in a little cold water, stir into the boiling juice and bring to the boil again. Add the clementine pieces and bring to the boil to let.
- Use a potato peeler or grater to grate 30 g of chocolate into fine flakes. Chill on a plate and roughly chop the remaining chocolate with a knife. After the cooking time stir in the rice pudding, let it melt on the switched off stove. Serve the milk rice with the compote and serve sprinkled with chocolate flakes.
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