Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 200 g Basmati Rice
- - 80 g Brown Sugar
- - 4 cardamom capsule
- - 4 cloves
- - 2 cinnamon stick
- - 4 laurel leaf
- - 1 saffron sachet
- - 1.2 l Almond milk
- - mint
INSTRUCTIONS
- Prepare the saffron infusion. Cut piece from one of the 4 lemons and, using a small knife, remove the pulp . Keep the lemon zest and "shells" aside. fill a saucepan with half a liter of water, and place it on the stove with the citrus pulp, saffron and 40g of brown sugar. Simmer for 3 minutes and then remove from heat. Cover and let the infusion rest for an hour, then strain through a fine strainer.
- Put almond milk, cinnamon, cardamom, cloves, some lemon peel and the bay in a pot. When it boils, pour the rinsed rice and let it simmer for 18 minutes. At this point, add the remaining cane sugar and remove from the heat. Let it cool completely.
- Distribute the sweet rice in the lemon shells, then decorate as desired with the spices used for the infusion, the lemon peel reduced in strips and some mint leaves. Serve the dessert together with the lukewarm infusion.
