Rich and creamy rice with a twist: it’s dyed pink with a little beet juice for added color and fun. — Editor’s Note
Excerpted with permission from Narda Lepes’ latest cookbook Ñam ñam: Manual para Alimentar a un Pequeño Omnívoro (Ñam Ñam: A Manual to Feed your Little Omnivore). Click here to purchase your own copy.
- 150 grams double Carolina rice
- 1 1/2 liter of milk
- 200 grams of sugar
- 1 cinnamon stick
- A pinch of vanilla
- 3 tablespoons of beet juice
- fresh berries, for garnish
- In a pot, soak the rice in milk 2 to 3 hours, this is the key to get it creamy. Next, add the sugar, cinnamon, and vanilla.
- Bring everything to a boil, then turn down the temperature to a low heat. As it cooks, stir it a couple times so the rice doesn’t stick to the pan.
- After about 10 minutes, add in beet juice, little by little, in order to give the rice color. Once cooled, add in strawberries, raspberries, blueberries, or blackberries for added flavor and color.