Today we prepared a rice pudding mousse and parmesan perfect for a snack.
 

 

INGREDIENTS

• 100g rice
• 300g Water
• 120g milk or vegetable drink.
• 50g of grated Parmesan cheese
• will
• 1 can of cold coconut milk (400ml)
• Pumpkin seeds for garnish

mousse preparation of rice pudding and Parmesan

1. We put the water and rice in a saucepan over medium heat and let the rice cook so that it is passed.
2. Put the rice in a blender along with cheese, salt and milk or vegetable drink and grind.
3. Coconut milk to be refrigerated fat separates part of the liquid. We'll keep the fat part is the one that stays in the top of the can and is thicker. Add this to the above mixture and mixed with a spoon.
4. Refrigerate the mixture for at least 4 hours and serve, in this case as an ice cream on a cornets.
5. Machacamos pumpkin seeds with a mortar and sprinkle over.