Cream of rice with pistacchios

INFORMATIONS

Rice: Vialone Nano
Time: 1 hour
Difficulty: Easy
Category: Dessert

INGREDIENTS

Yield: 7-8 serving

2 litres of milk; 120 g rice flour; 120 g sugar;   65 g riso Vialone Nano –100 g cream of pistachio.

PREPARATION

Cook the Vialone Nano rice in a 1 litre of milk until the rice has absorbed all the milk. Boil the remaining milk In a heavy saucepan; add the cooked rice with the remaining ingredients. Bring to the boil and then simmer until the mixture thickens. Stir well.Allow mixture to cool. Coat bottoms of transparent dessert bowls with chocolate biscuit crumbs; pour mixture into bowls alternating biscuit layers with the cream of rice, creating two layers of biscuit and two of cream of rice.Garnish the final cream layer with two or three pistachios.Recommended wine: Malvasia di Casorzo