Cooked with...
Recipes with this product
Rice with cinnamon and dried fruit
Ingredients
350 g Riso Scotti Bob cu Bob Mare Rice
1 liter of milk
1 cinnamon stick
350 g dried fruit mixture (apricots, dates, pears, quince, apples, raisins, etc.)
200 ml orange juice
50 ml lemon juice
7 tablespoons of sugar
Finely grated coat of 1 orange
Riso Scotti Rice Oil
Instructions
Mix the rice with the milk and sugar, in a pot. Add the cinnamon and bring to boil. Reduce the heat to minimum, cover the pot and boil the rice slowly, for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally during this time. Turn off the heat and leave the rice rest for 10 minutes, covered.
Meanwhile, put the fruit mixture in a pan, pour the orange and lemon juice and bring to boil. Lower the heat to minimum, cover the pan and cook the fruit slowly for 30 minutes, until they are soft and have completely absorbed the liquid.
Remove the cinnamon from the rice and mix it with the grated orange coat.
Anoint with oil a 1.5 liter baking tray. Place the fruit carefully, interchanging the colors and shapes as attractively as you can. The thickness of this layer has to be even. Pour the rice and give it an even shape. Put it in the fridge to cool.
Separate the pudding from the edges of the pan with the help of a thin knife. Turn over the pudding on a large plate, cut it and serve.
