Rice pudding with Algan Plankton. Yes, rice pudding is one of the most traditional dishes in Spanish cuisine, and yes, this headline can sound a bit strange, but wait to see the result of this delicious recipe created by Aitor Calatayud Lejarcegui.
The Chef has been in the best cooking schools in Spain: Hofmann in Barcelona and Basque Culinary Centre in Donostia, as well as several Michelin star restaurants.
There are no barriers between the kitchen and the customer; this creates a direct contact between the cooks and the eater where they can interact and therefore it becomes an experience rather than just eating.
This restaurant offers a complete different experience which you won’t find anywhere else in the city of Alicante, still haven’t been?
Here we leave you this intriguing recipe:
Rice pudding with Algan milk
Elaboration time: 50 minutes
Ingredients for 4 people:
-60g. ‘Bomba’ rice
-4 ml of liquid sweetener
-1 grated granny apple
-1 orange zest
-2 grated cucumber
-3g. of Algan Plankton
-10g. Chopped roasted cashew nut
Elaboration of the rice pudding with Algan Plankton
Put the rice, milk, orange and apple slices in a saucepan and simmer for 30-40 minutes, constantly stirring.
When there are 10 minutes left add the sugar, and continue stirring until the mixture achieves a creamy texture, set it aside and leave to cool down.
We can reserve some of the creamy milk to decorate the dish afterwards.
We then incorporate the Algan Plankton, stir it and let it cool down.
Grind the cucumber and add salt, then emulsify with the xanthan and leave it to cool. We shared the cucumber.
In a deep bowl, place the rice pudding and add 3 tablespoons of the grinded cucumber.
Around we can use the creamy milk to ‘paint’ the dish and add the shredded cucumber and chopped cashew nuts, and it is ready to eat!