Recipe of Pantxineta of rice with milk

Total time: 2 hours

Ingredients (8 people):

2 slices of round puff pastry
125 g of rolled almonds
1 egg
4 tablespoons of icing sugar
mint leaves

For rice with milk :

100 g of rice
1 l of milk
250 ml of cream
100 g of sugar
2 pieces of lemon rind
1 cinnamon stick

Preparation of the recipe of pantxineta of rice with milk:

Pour the milk and cream (cold) in a pan. Add the rice, the cinnamon stick, and the lemon rinds. Cook over low heat, stirring constantly until the liquids are heated. Let it cook over low heat for another 40 minutes, stirring the mixture from time to time.

Add the sugar and cook everything for 10 more minutes. Remove cinnamon and lemon rinds. Crush and let temper.

Spread a sheet of puff pastry on a baking sheet covered with baking paper. Spread the edges with the beaten egg. Place the cream of rice with milk in the center of the puff pastry and cover it with the other sheet. Press the edges making a repulse (a fold). Paint the surface with egg yolk and sprinkle the cake with the rolled almonds. Bake at 180 ° C for 35minutes. Remove and let it temper.

Sprinkle with icing sugar and serve. Garnish with mint leaves.

Advice:

So that the milk does not cling to the pan, it is important to start with cold milk and cream. And then cook the rice with milk over very software.

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