Rice cremino
Enrico Bartolini
Make a very creamy cooked rice cream, pour into small moulds and freeze at -18 °C.
Add fruit or sauces to the cream if preferred.
After freezing the mixture, coat it quickly with melted cocoa butter to obtain a crunchy surface. Place the cremino in the fridge, so that the dessert becomes creamy from frozen, wrapped inside the crunchy cocoa butter coating.
Serve.
