Rice pudding with blue cheese and extra virgin olive oil
Recipe of a rice pudding with blue cheese and extra virgin olive oil Arbequina&Co 03 - Castillo de Canena.
Ingredients
- 180 g round rice
- 1,5 l milk entire
- 180 g sugar
- Peel of 1 lemon
- 1 varitawand cinnamon
- 1/2 glass water
- Roquefort cheese or blue
- Extra virgin olive oil - Castillo de Canena Arbequina&Co
Instructions
- Put the rice and water in a casserole. Over low heat, let the rice cook a little, just for a few minutes.
- When the rice has absorbed the water, add the milk, the lemon peel and the cinnamon stick.
- Let it cook over low heat and stirring continuously, until the rice is well done, even that it looks like a cream if you like it better.
- Once cooked, add the sugar and leave to simmer for another 5 minutes.
- Remove the cinnamon stick and lemon peel.
- Divide into individual bowls and let stand.
- Chop the Roquefort cheese into small pieces and place on top of the rice.
- We finish with a few drops of Castillo de Canena Arbequina&Co 03 olive oil.