- 300g risotto rice
- 1400ml milk
- 300ml double cream
- 250g sugar
- 2tsp agar agar
- pastry cream
- 400ml milk
- 300ml double cream
- 4 egg yolks
- 30g crème pate powder
rice pudding croquette
Ingredients
Method
cook rice in milk cream and sugar about 30mins until soft add agar and allow to cool. fold in the pastry cream and set in circular molds. freeze
pane in flour egg and digestive crumbs. Deep fry at 170oc for 4-5 mins until goildern
pastry ream
boil milk and cream
whisk together yolks ands powder
cook out until thick, cool.
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