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Easy
If you don’t think that rice compote is an appropriate name for this dessert, you might prefer to call it compote in rice.
Cook the rice in 6 deciliters (about 2-⅖ cups) of the milk and, when it is half cooked, pour all the other ingredients into it. Stir frequently with a wooden spoon because it sticks easily. When the milk has been absorbed, remove the rice from the flame and add the remaining deciliter of milk. Take a smooth mold with a hole in the middle. The size of the mold must be such that the mixture will