Beyond the classic rice pudding, rice can be the basis of desserts and sweets that connect us with traditional cuisine. This recipe is an interpretation of a dessert that my grandmother used to make.
Ingredients:
100 g of Sénia or Albufera rice · 100 g de sucre · 750 ml of water 300 ml of orange juice · Peel of 1 orange · Saffron in sprigs · 1 vanilla bean 30 g of butter.
For the pumpkin:
200 g of pumpkin · 15 g de sucre · 150 ml of mistela or taronja liqueur.
Elaboration:
· Prepare a clear caramel with the sugar.
· When the caramel is ready, add the water, let it boil and add the rice, vanilla, orange peel and saffron.
· Cook on a gentle heat for about thirty minutes, stirring occasionally.
· Pour in the orange juice and cook until the rice absorbs it.
· Remove the aromas and incorporate the butter, mixing until very creamy.
· On the other hand, peel the pumpkin and cut it into cubes. Caramelize it in a pan with the sugar, add the mistela and cook until tender.
· Serve the rice with the pumpkin wedges on top.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
