Rice Pudding Tart Recipe by Mayte Sweet
Rice Pudding Tart Cooking Instructions 45 min + chilling 1 Start by making the crust. Crush the cookies in a food processor (or place them in a bag and crush with a rolling pin) until they have a sandy texture. Melt the butter in the microwave and add it to the crushed cookies, mixing well. 2 Line the bottom of your tart pan with parchment paper and pour in the cookie and butter mixture. Spread it evenly over the base and press it down firmly with a glass. Refrigerate. 3 Next, prepare the filling. In a saucepan, add plenty of water, half the cinnamon stick, and half the lemon peel. Heat over medium until it starts to boil. Add the rice and wait for it to return to a boil. Let it boil for 10 minutes. After this time, remove the cinnamon and lemon peel, drain the rice, and set aside. 4 From the 6 1/3 cups of milk, set aside 1 cup. Pour the remaining milk into another saucepan with the other half of the cinnamon stick and lemon peel. Heat over medium until it starts to boil. Meanwhile, dissolve the 2 packets of gelatin dessert mix in the reserved cup of milk, stirring well until completely smooth. 5 When the milk begins to boil, add the rice and the cup of milk with the gelatin mix. Cook for 20-30 minutes, stirring constantly, until you get a rice pudding-like texture. 6 Remove the cinnamon stick and lemon peel. Take the crust out of the fridge and pour the filling over the cookie base. Tap the pan gently on the counter to spread the filling evenly. 7 Let it cool to room temperature, then refrigerate until ready to serve (at least 3 hours, but it’s even better if made a day ahead). 8 Before serving, sprinkle ground cinnamon over the top. 1 Start by making the crust. Crush the cookies in a food processor (or place them in a bag and crush with a rolling pin) until they have a sandy texture. Melt the butter in the microwave and add it to the crushed cookies, mixing well. 1 Start by making the crust. Crush the cookies in a food processor (or place them in a bag and crush with a rolling pin) until they have a sandy texture. Melt the butter in the microwave and add it to the crushed cookies, mixing well. 2 Line the bottom of your tart pan with parchment paper and pour in the cookie and butter mixture. Spread it evenly over the base and press it down firmly with a glass. Refrigerate. 2 Line the bottom of your tart pan with parchment paper and pour in the cookie and butter mixture. Spread it evenly over the base and press it down firmly with a glass. Refrigerate. 3 Next, prepare the filling. In a saucepan, add plenty of water, half the cinnamon stick, and half the lemon peel. Heat over medium until it starts to boil. Add the rice and wait for it to return to a boil. Let it boil for 10 minutes. After this time, remove the cinnamon and lemon peel, drain the rice, and set aside. 3 Next, prepare the filling. In a saucepan, add plenty of water, half the cinnamon stick, and half the lemon peel. Heat over medium until it starts to boil. Add the rice and wait for it to return to a boil. Let it boil for 10 minutes. After this time, remove the cinnamon and lemon peel, drain the rice, and set aside. 4 From the 6 1/3 cups of milk, set aside 1 cup. Pour the remaining milk into another saucepan with the other half of the cinnamon stick and lemon peel. Heat over medium until it starts to boil. Meanwhile, dissolve the 2 packets of gelatin dessert mix in the reserved cup of milk, stirring well until completely smooth. 4 From the 6 1/3 cups of milk, set aside 1 cup. Pour the remaining milk into another saucepan with the other half of the cinnamon stick and lemon peel. Heat over medium until it starts to boil. Meanwhile, dissolve the 2 packets of gelatin dessert mix in the reserved cup of milk, stirring well until completely smooth. 5 When the milk begins to boil, add the rice and the cup of milk with the gelatin mix. Cook for 20-30 minutes, stirring constantly, until you get a rice pudding-like texture. 5 When the milk begins to boil, add the rice and the cup of milk with the gelatin mix. Cook for 20-30 minutes, stirring constantly, until you get a rice pudding-like texture. 6 Remove the cinnamon stick and lemon peel. Take the crust out of the fridge and pour the filling over the cookie base. Tap the pan gently on the counter to spread the filling evenly. 6 Remove the cinnamon stick and lemon peel. Take the crust out of the fridge and pour the filling over the cookie base. Tap the pan gently on the counter to spread the filling evenly. 7 Let it cool to room temperature, then refrigerate until ready to serve (at least 3 hours, but it’s even better if made a day ahead). 7 Let it cool to room temperature, then refrigerate until ready to serve (at least 3 hours, but it’s even better if made a day ahead). 8 Before serving, sprinkle ground cinnamon over the top. 8 Before serving, sprinkle ground cinnamon over the top. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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