Milhojas de arroz con leche

Go to Image Millefeuille of rice pudding
  • 200 gr. of rice
  • 500 gr. sugar
  • 2 l. whole milk
  • 1 lemon peel
  • 1 orange peel
  • 1 cinnamon stick
  • 1 sheet of puff pastry
  • 100 ml. red wine

Boil a litre of milk with the lemon peel, orange peel and cinnamon stick. Set aside. Meanwhile, cook the rice with the other litre of milk. When it boils, add the previously reserved mixture little by little, stirring constantly. When the rice is cooked, add 400 grams of sugar, bring back to the boil and set aside.

Spread the puff pastry on a tray and prick it with a skewer so that it does not break, sprinkle with sugar and bake in the oven at 180ºC until crispy. Cut the puff pastry into squares and set aside.

Put the red wine and 50 grams of sugar in a saucepan over a low heat for approximately 30 minutes. The mixture should be like a caramel.

Assembling the dish
On a suitable plate, place a spoonful of rice pudding as a base, a square of puff pastry on top, a layer of rice, another of puff pastry, another of rice and finish with a lid of puff pastry. Decorate the dish with the red wine caramel and accompany with a scoop of ice cream to taste.