Ingredients
Method
- Place the rice in a fine mesh strainer and rinse it under running water for a few seconds. Transfer to a large heat-resistant bowl and add the cinnamon stick and boiling water. Let it stand for 2 hours.
- Once the rice has rested, place it along with the water and cinnamon stick in the bowl of a blender or food processor. Blend for about 1 minute until a completely homogeneous mixture is obtained.
- Using the same fine-mesh strainer, strain the rice mixture back into the large bowl to remove any bits that are not well mashed. Set aside until needed.
- Separately, place the cold water in a medium microwave-safe bowl and sprinkle all the grenetine on top to hydrate. Let stand for a few minutes.
- In the same blender or food processor, add the condensed milk, media crema, evaporated milk, vanilla extract and all the reserved rice mixture. Blend for approximately 30 seconds until a smooth and homogeneous mixture is obtained.
- Also, melt the grenetina in the microwave for 15-second intervals, that is, put the bowl in the microwave for 15 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the grenetina is completely melted.
- Once the grenetina is melted, carefully add it to the blender mixture and blend for another 20 seconds until all the ingredients are perfectly integrated.
- Pour this mixture into a deep jelly mold of your choice, previously greased with a little vegetable oil to prevent sticking. Refrigerate for a minimum of 6 hours or preferably overnight.
- Once ready, unmold the jelly and place it in a large serving dish. Garnish with cinnamon powder and sliced strawberries if desired.