Magna Carta recipes

A different rice pudding

Category:  Dessert

Ingredients for 4 portions:

  1. For the Panna Cotta:
    1. 30 gr. Panna Cotta
    2. 150 ml milk
    3. 150 ml dairy cream
    4. 15 gr. Cinnamon Ground
  2. For the gel Massala:
    1. 20 gr. Spicemix del Mondo Massala
    2. 180 gr. almond milk
    3. 12 gr agar
  3. For the vanilla cream:
    1. 200 gr milk
    2. 30 gr corn flour
    3. 1 yolk of egg
    4. 65 gr sugar
    5. 1 stick  of vanilla
    6. 30 gr butter
  4. For the rice chips:
    1. 200 gr. Baldo rice
    2. 600 gr. water

Preparation Time: 1 day of preparation + minutes of instructions


  1. For the Panna Cotta:
    1. Heat up the milk and the dairy cream.
    2. Add the  Panna Cotta.
    3. Put the mixture in pans of 90 grams.
    4. Put the pans in the fridge for 1 day.
    5. Remove the pans and serve it out.
  2. For the gel Massala:
    1. Heat up the almond milk.
    2. Add spicemix del Mondo Massala and the agar.
    3. Put the mixture in a small pan and let it in the fridge until it becomes solid.
    4. Cut the mixture in thick pieces and put them in a tall and narrow container.
    5. Use the blending rod, so that you can create a gel and put it in a feeding bottle.
  3. For the vanilla cream:
    1. Heat up the milk.
    2. Add the vanilla seeds, the sugar and boil in low heat, while you are constantly stirring.
    3. Put the yolk and the corn flour in a bowl and stir them.
    4. Remove the milk from the heat, add the mixture from the yolk and the corn flour and stir constantly, until they become homgenous.
    5. Put the pot again in the heat and stir until the mixture starts congealing.
    6. Put the mixture in a bowl, cover it with a shrink wrap and put it in the fridge for 1 day.
    7. Once the cream cools down, fluff the cream up with a little milk to become more velvety and put it in a piping bag.
  4. For the rice chip:
    1. Boil the Baldo with 600 grams of water, until all the liquids are absorbed.
    2. Put the Baldo in a baking dish with a cooking paper.
    3. Put the baking dish in the oven for  6 hours in 40 degrees until the rice becomes dry and the chips are created.
    4. Break the chips in smaller pieces and fry them in hot oil for a few seconds.
    5. While the chips are still hot, season them with  Cinnamon Ground and baking sugar.
  5. Finally put the Panna Cotta in the center of the dish and decorate it with the vanilla cream, the gel Massala and the rice chip the way you like it.

Special credits to CONCEPT company for their kind contribution

of the equipment.