Rice Pudding with Cream – Budin De Arroz

Clean the strawberries and cut them into quarters. Sprinkle with sugar and infuse for 120 minutes. Pour milk over the fruit and blend in a hand blender. Refrigerate the sauce.

Put on low heat water with the long grain rice, lemon peel, condensed milk, cinnamon stick and salt. When the long grain rice is cooked, remove the saucepan from the heat and cool.

In the meantime, whip the whipped cream and the egg whites until stiff. When the rice is lukewarm, add the whipped cream, egg whites and sugar. Pour the pudding into a mold and place in the freezer for 120 minutes.

Before serving, turn the rice pudding out of the mold and pour the strawberry sauce over it.

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