Rice snacks in shots Avelina®

Portions: 4

Ingredients:

1 ½ cup washed white rice
3 cups of water
1 cinnamon stick on branch
1 lemon peel
1 teaspoon salt
1 can of condensed milk
1 can of evaporated milk
4 cups of liquid milk
¾ cup of sugar
1 cup of Avelina® Selecta Cinnamon

MerIngue:

50 grams of egg white
100 grams of sugar
1 teaspoon of cinnamon

Preparation:

1.- In a pot heat the milk, remove from heat and add condensed milk, evaporated milk and sugar.
2.- In another pot cook rice with water, salt, lemon conch and cinnamon stick over high heat, when the water has been consumed,
3.- lower the heat to the minimum and add the mixture of milks. Remove occasionally for 15 minutes until tender
4.- Add the Avelina® Selecta Cinnamon, mix and remove it from the heat, remove the cinnamon and the lemon peel and place it in the molds of your preference. Refrigerate it
5.- To decorate place egg whites and sugar in a bowl, mix well. Heat for 5 seconds in a bain-marie sauce and beat vigorously until you get a firm merengue. Decorate the molds with the preparation and sprinkle cinnamon to taste

Tip:

At the end of cooking you should keep some of the liquid, which will dry as your preparation cools

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