Rice snacks in shots Avelina®

Portions: 4


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


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


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


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




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