Papas de arroz con Baileys / Baileys rice pudding

Papas de arroz con Baileys

Comezo a pensar que teño un problema co Baileys. E non é porque colla a botella e me dea ao alcol, mais teño que confesar que case cada vez que penso unha lambonada, fágome esta pregunta…e con Baileys que tal quedaría? 😀 E ás veces, a resposta é: quedaría xenial! (por dicilo suave e para tódolos públicos) E as papas de arroz quedan de luxo co Baileys. Non che son eu moi seareira das papas de arroz e isto é basicamente porque a canela non é santo da miña devoción, mais se mudamos a canela por Baileys… tachaaan!!! A receita de papas de arroz perfectas! Iso si, eu digo Baileys porque cadra que é o que teño pola casa, mais se hai unha cremiña de augardente tamén lle quedará de medo! 😉 Imos aló!

Ingredientes:

– 150 gramos de arroz
– 1 chisco de sal
– uns 350 ml de auga
– 200 ml de leite (mais algún chorriño máis que vaiamos engadindo)
– 50 gramos de azucre
– 30 gramos de crema de augardente (2 culleradas)
– 2 reladuras de limón
– 1 pau de canela

Preparación paso a paso:

1. Cocemos o arroz na auga cun chisco de sal durante uns 10 minutos dende que ferva.

2. E mentrestanto aromatizamos o leite co azucre, a canela e o limón.

3. Cando o arroz estea a medio cocer, sacámoslle a canela e o limón ao leite e botamos o arroz e unha cullerada da crema.

4. Deixamos que o arroz se coza a lume moi lento e remexendo de cando en cando para que quede moi cremosiño.

5. Cando xa case estea a punto, engadimos a outra cullerada e mesturamos ben para que colla ben o sabor.

6. Botamos as papas de arroz nos moldes e esparexemos azucre por riba para despois queimalo co soprete. E listo!

Aparte da cremiña de augardente, o azucre queimado tamén lle queda estupendamente ben. Coidado coa cantidade de azucre, eu puxen só 2 culleradas porque o Baileys tamén lle dá moita duzura, polo que convé probalo para que non quede doce de máis. As papas de arroz sempre foron unha sobremesa ben tradicional, mais co Baileys dámoslle un toque ben orixinal e, sobre todo, larpeiro 😉

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Baileys rice pudding

I sometimes think I might have a problem with Baileys. And not because I enjoy drinking it from time to time, but because I always consider adding it to the majority of the recipes I prepare. And the truth is that it usually matches perfectly with lots of recipes, and rice pudding is definitely one of them. I am not a huge fan of rice pudding, and I believe this is due to my lack of enthusiasm for cinnamon, however this Baileys twist does make a difference! It’s unbelievable how this slight change in a recipe can make such a big difference in the final result. Wait no more and taste this Baileys rice pudding, it’s amazing!!! Let’s go!

Ingredients:

– 150 gr rice
– a pinch of salt
– around 350 ml water
– 200 ml milk (and some more we could need along the process)
– 50 gr sugar
– 2 tbsp Baileys
– 2 pieces of lemon zest
– 1 cinnamon stick

Step by step preparation:

1. Cook rice in water with a pinch of salt for 10 minutes.

2. Meanwhile, infuse milk by boiling milk with cinnamon stick and lemon.

3. When rice is half-cooked, cook it in the infused milk with 1 tbsp Baileys.

4. Cook rice at a low heat until rice is fully cooked and reeeally smooth and creamy.

5. When rice is ready, add the other tablespoon of Baileys and mix well so rice gets all the flavour.

6. Pour rice pudding over some cute little moulds, add sugar and burn it using a cooking blowtorch until it gets caramel-y! And that’s it!

If you haven’t tried rice pudding with some caramel on top, do it! It’s so delicious! Having a cooking blowtorch around is very dangerous 😉 We just add 2 tbsp of sugar because Baileys, as alcohol disappears, gives rice pudding a very sweet flavour, so taste it before adding more sugar. Rice pudding is a very traditional dessert a lot of people love,, and with this tasty Baileys twist, thos in doubt will be turn into loyal fans 😀