LIGHT MILK CREAM WITH RICE FLOUR, IDEAL FOR EVERYONE
The milk cream cooked with rice flour is an ultra-light cream, suitable for all those who are intolerant, have inflammation issues, or simply love to eat light.
I thought of creating a light cream for those who cannot tolerate the classic CUSTARD WITHOUT A SCALE: one yolk, lactose-free or rice milk, rice flour, and vanilla.
In short, we must also think of those like me who cannot eat heavy foods and especially without gluten, so this is the alternative: YOU WILL EAT IT BY THE SPOONFULS!!!!
Of course, you can make any version: with a pinch of cinnamon, ginger, cocoa… in short, you can get creative!
Let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Cooking with kitchen robot, Stovetop, Microwave
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2/3 cup rice flour
- 1/2 cup lactose-free milk (or rice milk)
- 1 egg yolk
- 1/3 cup sugar
- teaspoons vanilla (extract or whole pod)
Tools
- Small Pot
- Hand Whisk
Steps
In a small pot, pour the rice flour and sugar, turn on at a very low flame – if you have an induction hob like me, set it to 2 – and start pouring the milk in a stream while stirring gently with the whisk.
N.B. in a stream means little by little and not all at once, otherwise lumps will form.
Once the milk is done, pour the yolk and vanilla extract.
If you use the pod: pour it into the pot with everything else and let it cook: halfway through, take it out and split the pod in two, scrape out the extract with a small knife and pour it into the pot.
Obviously, this step requires a bit of skill, which is why the extract is recommended.
NO TO VANILLIN, the cream has too light a flavor and would taste chemical.
Continue to stir with the whisk until the cream becomes thick: turn off the heat and keep stirring for a few more minutes, you’ll realize that the cooler it gets, the thicker it becomes.
It’s up to you to decide how “THICK” you want it.
At this point, pour it into a bowl with a lid and close immediately, the annoying film won’t form; alternatively, place cling film in contact if you don’t have a bowl with a lid at home.
At this point, click here and buy a bowl with a lid: if you want to cook you should have a couple for every occasion, trust me 🙂
Once well cooled, the cream is ready and you can fill:
Storage
It can be stored in the refrigerator, well closed, for up to three days.
