Rice pudding Asturian style

5 years ago I published a recipe for rice pudding for my taste was not bad, but I must admit that there has been a before and after testing the recipe to the Asturian style. The truth is that greatly improves the taste, with a creaminess that makes it delicious. I think the trick is passing over hot rice water to release the starch thickens and better, not forgetting the butter (in my case, no hydrogenated margarine). Without it I think the recipe would be good also, but it is easy to find, often have at any health food store. Unfortunately, most margarines found in supermarkets contain hydrogenated fats to get a solid texture. Hydrogenated or "trans" fats are very harmful to health, contrary to what we sometimes want to sell advertising. Really should not be selling products containing them, but so far the market rules. We can only inform us best.

This dish has been a total success at home, I have had to repeat a few times by popular demand. If you test well chilled, addictive.

Ingredients:

1 liter of soymilk

120 g of round rice (I use rice pump)

100 g of brown sugar

1/2 cup water

1 piece of lemon peel

1 tablespoon non-hydrogenated margarine

1 dash of anise (optional)

Elaboration:

To begin, it is important to fire two containers: one with water and one with soy milk. Keep in mind that the entire contents of the container with water to milk is passed, so the milk container must have more capacity. When the water is boiling, she checks rice and stir well. After a few seconds, the contents of the pot into the container with hot milk check and re-stir. margarine and lemon peel is then added.

Reduce heat to medium-low and go constantly stirring with a spoon to prevent sticking to the bottom. It will take a while, half an hour to 1 hour, depending on the power of fire. It should be a little more "loose" how we would eat, keep in mind that it will thicken upon cooling. Once we have the point (it is a matter of practice), it is removed from the heat and add the sugar and anise (if you like), stirring well to dissolve. A warm again, put in the refrigerator.

This dish is served cold, which is as it is richer. It is best to serve it in glass or in a bowl with cinnamon sprinkled over, it is a pleasure.