Rice with milk– 160 g round rice– 800 g of milk– 80 g of sugar– 1 vanilla bean– 6 servings of The Laughing Cow<\/p>\n\n
Apricot Marmalade– 50 g fresh apricots, quartered – 75 g water– 250 g of sugar– roasted almond sticks– pistachio powder<\/p>\n\n
Preparation Rice pudding<\/h2>\n\n\n
Boil milk with sugar and split vanilla. Pour in the rice and bring back to a boil while stirring.Bake covered for 50 minutes, stirring regularly.<\/li>\n\n\n\n
Remove from the oven and allow to rise, covered, for 5 minutes.Stir in the portions of The Laughing Cow and set aside in a cool place.<\/li>\n<\/ol>\n\n
Preparation Apricot Marmalade<\/h2>\n\n\n
Mix the ingredients and cook over low heat until you get a compote. Keep in a cool place.<\/li>\n\n\n\n
When cold, place the compote on the rice. Finish with almond sticks and pistachio powder.<\/li>\n<\/ol>\n\n