Rice Pudding with Lotus Biscoff in Cups

Rice Pudding

1. In a heavy-bottomed saucepan, place the rice, water, cinnamon stick, and salt. Cook over a gentle boil for 10-12 minutes, stirring occasionally, until the rice has absorbed most of the water.
2. Add the liter of milk and reduce the heat to the lowest setting. Cook with a very gentle simmer for 25-30 minutes, stirring frequently and scraping the bottom well with a spatula to prevent sticking. The rice must become completely tender.

   

3. Add the sugar and cook for 2 more minutes. It should be creamy but somewhat loose, as it will thicken when cold. If it looks too thick, incorporate additional milk gradually, up to a maximum of 100 ml; do not add it if not needed.
4. Remove the cinnamon stick and take the saucepan off the heat. Integrate the vanilla and the first 60 g of Biscoff cream, stirring until the rice takes on a light, uniform caramel color.

   

5. Let it cool for about 30 minutes, stirring occasionally to prevent a skin from forming. Do not leave it at room temperature until it is completely cold.

Assembly

6. Divide half of the rice among the six glasses (about 250 ml each). Distribute the other 60 g of Biscoff cream, about 10 g per glass, in a thin layer, and cover with the remaining rice. If the cream is too firm, soften it in the microwave for 5-10 seconds without heating it too much.

   

7. Cover the cups and refrigerate for at least 2 hours, at 4 °C (40 °F) or less.
8. Just before serving, crumble one Lotus Biscoff cookie over each cup.