Arroz con Leche a la Moderna
Chef Steve Klc of Jaleo – Washington D.C.
Adapted by StarChefs

Yield: 6-8 Servings

Ingredients:

Rice
• 1 quart water
• 1 quart milk
• Zest of 1 lemon
• 2 cinnamon sticks
• 1 teaspoon salt
• 7 ounces rice
• 5 ½ ounces sugar
  
  
Milk Espuma
• 1 pint milk (reserved from rice)
• 2 sheets gelatin
  
  
Caramelized Rice Krispies
• 9 ounces sugar
• 1 ounce water
• 2 ½ ounces Rice Krispies
  
  
Lemon-Vanilla Caramel Sauce
• 3 ½ ounces glucose (or light corn syrup)
• 5 ½ ounces sugar
• 1 vanilla bean, split and scraped
• Zest of ½ a lemon
• 7 ounces lemon juice
• 3 ½ ounces water

Method:

For Rice:
Bring water to a boil in a saucepan. Meanwhile, in another saucepan, bring milk, lemon zest, cinnamon sticks and salt to a boil. Once water is boiling, add rice to water and boil another 6 minutes. Drain, add rice to the boiling milk mixture. Lower heat and simmer for 16 minutes, stirring occasionally.

Remove from heat, stir in sugar, cover and cool to room temperature. Strain the rice, reserving the milk, and discard the cinnamon sticks.

Store the rice in a covered container in the fridge, with some of the milk to keep it moist.

Use reserved milk for Milk Espuma.

For Milk Espuma:
Soften two sheets of gelatin in cold water. In a saucepan, reheat the milk. Remove from heat and add gelatin, stir until dissolved. Cool slightly, the pour into an iSi Profi cream whipper and charge with one charger. Refrigerate until service.

For Caramelized Rice Krispies:
Heat the sugar and water in a saucepan to a light caramel. Add the Rice Krispies and stir with a wooden spoon or heat-resistant spatula until evenly coated. (If mixture is browning too quickly, remove pan from heat but continue stirring.) Keep the mixture moving until a golden brown is achieved.

Pour mixture onto a silpat or sheet pan. Let cool a bit and cut or break apart into small pieces. Store in an airtight container at room temperature until service.

For Lemon-Vanilla Caramel Sauce:
In a saucepan, combine sugar, glucose, vanilla bean and zest. Cook over medium-high heat until medium amber. Mixture should be brown but not approaching burnt or smoking.

Remove pan from heat and deglaze with lemon juice and water by adding them slowly. (Be careful, this can bubble vigorously.) Return pan to heat briefly, stir to make sure all ingredients are combined. Remove from heat, allow to cool a bit. Taste, adjusting sweetness as needed. Refrigerate until service.

To Serve:
Spoon a generous amount of the creamy rice into the bottom of a clear glass. Top with at least 1 teaspoon of Lemon-Vanilla Caramel Sauce. Add a generous shot of milk espuma, filling up the glass almost to the top. Add another teaspoonful of the caramel sauce on top and then sprinkle on the Caramelized Rice Krispies. Serve immediately.