100g round grain rice
72g powdered sugar
15 to 20g rooibos 'Une autre idée ?'
Pour the liter of milk in a saucepan. Add the 72g of powdered sugar and bring the whole to a boil. Remove from the heat and brew our ‘Weeds’, the rooibos 'Une autre idée ?' in the sweet milk for 10 minutes. Once the brewing time is up, it will be time to filter your milk. The nice fragrances of the brew will already perfume your kitchen. Put the milk to a boil a second time, then lower the heat to a minimum and pour in the 100g of round grain rice. Let the whole blend cook for 55 minutes at a very low heat, stirring occasionally to prevent the formation of a too thick layer on the surface. If a film appears anyway, do not worry, a good stirring may make it disappear very well. You can also remove it directly from the saucepan. With a little more patience, let the rice cool down in order to divide it into your cups. You can place you rice pudding in the refrigerator for a minimum of 2 hours, but we prefer to taste it as soon as it is finished, accompanied with an aromatic and elegant chaï tea based on an Indian black tea called 'Travel to india'
*Suggestion: with ‘milk, we don’t necessarily mean ‘cow milk’, the recipe can be made using almond or soy milk…they will add a nice little touch.