Photo Edits @oscarps in Plant Power (Vegan) - Slow Cooked Rice Pudding

[oscarps]

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Good day community.

Continuing with a line of simple recipes to gradually introduce more complex ones, I present my preparation of a sweet rice. It is made with rice milk although it can be prepared with other types of vegetable milk such as almond, walnut, coconut, oatmeal and others to the liking of the person who prepares it. Personally, today I have chosen rice milk because I really like sweets and this product gives it that touch of dessert flavor that I am looking for. Also say that it is one of the vegetable milks that has more vegetable sugars and that when I usually buy this type of product I stop to look a lot at its contents, the preparation or I ask my trusted shopkeeper which one he suggests, this always depends of the type of use or dish that you want to prepare on each occasion.
Exactly the same thing happens to me with the types of rice, the options and the quality of the rice that is produced in my country, Spain, are excellent and range from the harvests of the Mediterranean regions to the floodplains of some important rivers in the south of the country. Imported rice is also another of the options that I have to determine. Basmati rice is a clear example and I like it for certain salads, I usually use two classic types of rice for my recipes, the long grain, for vegetable paellas and the fat grain, here called bomba, one of the best rice for this dish and also to prepare exquisite paellas, unfinished business and typical food from my country.

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Slow Cooked Rice Pudding

INGREDIENTS FOR 4 PEOPLE:

• 1 liter plain rice milk
• 125 grs, fat grain rice
• 1 cinnamon stick and ground
• 1 orange
• 1 lemon
• 80 g birch sugar
• agave syrup

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METHOD OF PREPARATION 4 RATIONS:

The way to prepare this dish is really simple and takes time, perhaps the key to this dish is patience and cooking very slowly, following the steps meticulously. I have used a utensil that I find very useful for slow, low or medium heat cooking, the so-called Crock Pot. It is a simple device and its soul is a very thick ceramic container, which means that with little energy consumption, by maintaining the heat due to the characteristics of the ceramic, it is a slow gradual cooking process. This way of cooking is one of the ones that I like the most because the food is made without losing many of its flavor qualities, properties and above all that many vegetables are left at their right point.
The preparation begins by adding the milk, then the cinnamon stick and letting it infuse for an hour over medium heat, this makes the milk acquire that taste of cinnamon. When this and after that time we add the fruit shells. There is an important step here and that is that the peel of the orange and the lemon must be peeled superficially to avoid the possible bitterness that the internal part, closer to the fruit, tastes too bitter.

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Once this process is done, we will add the rice, I always wash it beforehand, since when it is collected, stored, and handled in its packaging, it may have unwanted particles or objects. Once this step is done, I let it cook but lower the heat to a minimum. The characteristics and heat that ceramic has will do the job of cooking almost on its own.

At the intermediate point of cooking the rice, about half an hour in this type of container, I remove the shells and the cinnamon stick to prevent the flavor from being too intense, killing the combination and taste of other flavors. I let it cook for another half hour in this way and add the Birch sugar. The sugar should be added almost at the end of the cooking process, then I let it cook for a while longer until I see the consistency, when this creaminess turns off the heat. I let it rest for a bit so that the rice finishes absorbing and I start to assemble. Simple, avocado, rice, a little cinnamon powder on top and in my case, since I really like sweets, I add a few drops of agave syrup. This dish can be eaten warm or cold, personally I like it colder. I hope you liked this preparation and I would really like to know your opinions in the comments. A big hug friends.

Spanish

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Arroz con leche a fuego lento

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Buenos días comunidad.

Siguiendo con una línea de recetas sencillas, para ir poco a poco introduciendo otras más complejas, les presento mi preparación de un arroz dulce. Esta elaborado con leche de arroz, aunque se puede preparar con otros tipos de leches vegetales como la de almendras, nueces, coco, avena y otras a gusto del que lo prepara. Personalmente hoy he escogido la leche de arroz porque me gusta mucho su dulce sabor y este producto le aporta ese toque de de postre que busco. También decir que es una de las leches vegetales que mas azucares tiene y que cuando suelo adquirir este tipo de productos me paro a mirar mucho sus contenidos, la elaboración o pregunto a mi tendero de confianza cual es el que me sugiere, esto siempre depende del tipo de uso o plato que quiera preparar en cada ocasión.
Con los tipos de arroces me sucede exactamente igual, las opciones y la calidad del arroz que se produce en mi país, España, son excelentes y van desde las cosechas de las regiones mediterráneas hasta las vegas de algunos importantes ríos del sur del país. Los arroces de importación son también otra de las opciones que para determinas recetas que tengo. El arroz Basmati es un claro ejemplo y me gusta para ensaladas. Suelo usar dos tipos de arroz clásicos para mis recetas, el de grano largo, para paellas vegetales y el de grano gordo, aquí llamado bomba, uno de los mejores arroces para este plato y también para preparar exquisitas paellas, asignatura pendiente y comida típica de mi país.

INGREDIENTES PARA 4 PERSONAS:

• 1 l. leche de arroz natural
• 125 grs, arroz grano gordo
• 1 canela en rama y molida
• 1 naranja
• 1 limón
• 80 grs azúcar de abedul
• sirope de agave

METODO DE PREPARACIÓN 4 RACIONES

La forma de preparación de este plato es realmente sencillo y requiere de tiempo, quizás la clave de este plato esté en la paciencia y en cocinar muy lentamente siguiendo meticulosamente los pasos. He usado un utensilio que me resulta muy útil y que cocina a fuego muy lento, bajo o como mucho intermedio, la llamada Crock Pot. Es un sencillo aparato y su alma es un recipiente cerámico, muy grueso, que hace que con poco consumo energético, al mantener el calor por las características de la cerámica, sea un proceso gradual de cocción. Esta manera de cocinar es una de las que más me gusta porque los alimentos se hacen sin perder muchas de sus cualidades de sabor, propiedades y sobre todo que muchos vegetales queden en su justo punto.
La preparación empieza por añadir la leche, después la rama de canela y dejar infusionar durante una hora a fuego medio, esto hace que la leche adquiera ese gusto de la canela. Cuando ya esta y pasado ese tiempo añadimos las cascaras de futas. Un paso importante aquí y es que la cascara de la naranja y el limón debe estar pelado superficialmente para evitar el posible amargor que la parte interna, más pegada al fruto, le de un gusto amargo.
Una vez realizado este proceso añadiremos el arroz, previamente siempre lo suelo lavar ya que en su recogida, almacenamiento, manipulación o en su empaquetado puede tener partículas o objetos indeseados. Una vez realizado este paso dejo cocinar pero bajándole el fuego al mínimo. Las características y el calor que la cerámica tiene hará el trabajo de cocinado casi solo.

En el punto intermedio de cocción del arroz, una media hora en este tipo de recipiente, extraigo las cascaras y la rama de canela para evitar que el sabor sea demasiado intenso matándole la combinación y gusto de los otros sabores. Dejo cocinar otra media hora de esta manera y añado el azúcar de Abedul. El azúcar debe añadirse casi al final del proceso de cocción, luego dejo cocinar un tiempo más hasta ver la consistencia, cuando esta cremosa apago el fuego. Dejo reposar un poco para que el arroz termine de absorber y empiezo a montar. Sencillo, emplato el arroz, un poco de canela en polvo por arriba y en mi caso como me gusta mucho el dulce le añado unas gotas de sirope de agave. Este plato se puede comer templado o frio, personalmente me gusta más frio. Espero que les haya gustado esta preparación y me gustaría mucho saber sus opiniones en los comentarios. Un fuerte abrazo amig@s.

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Categoría	Phototalent
Ajustes	ISO-100 f/8 1/100s
Cámara	Nikon D7100 - Olympus E410 y Kodak Z
Lente	Nikkor or Olympus
Localización	Spain

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Image ©oscarps. All Rights Reserved.
@phototalent Original content by @oscarps

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Photographic works made in RAW format.
Images edited and converted to JPG format with Photoshop CC by @oscarps

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Comments

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[plantpoweronhive]

Hi @oscarps! This post is really good. I really like the introduction you make of the recipe, that's great, as you contextualize us this dessert. The use of rice milk is a good alternative that I rarely see, as many people opt for coconut milk or failing that, almond milk; however, this is great. The crock pot you use is an ideal alternative, when we have limitations of other energy sources for cooking. Good post, thank you very much for sharing your good content on Plant Power Vegan. Greetings!

[oscarps]

The choice of this particular rice milk is due to its sweetness, I wanted to enhance the sweet taste, I even thought to let it cool for a day so that it could be cut and then coat the portions with fine corn flour and some crunch, the dessert did not hard a lot. Thanks and regards. @plantpoweronhive

[yraimadiaz]

🌟💫🌟💫🌟💫🌟💫🌟💫🌟💫✨⭐🤗🌹🌹🤗⭐@oscarps hola amigo este arroz con leche se ve muy tendador toda una delicia