{"id":25132,"date":"2020-06-16T12:08:33","date_gmt":"2020-06-16T12:08:33","guid":{"rendered":"https:\/\/horecamagazine.be\/beignets-de-riz-basmati-coulis-de-cuberdon-leopold-glace-au-lait-damande\/"},"modified":"2020-06-16T12:08:33","modified_gmt":"2020-06-16T12:08:33","slug":"beignets-de-riz-basmati-coulis-de-cuberdon-leopold-glace-au-lait-damande","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/beignets-de-riz-basmati-coulis-de-cuberdon-leopold-glace-au-lait-damande\/","title":{"rendered":"Beignets de riz Basmati, coulis de cuberdon L\u00e9opold, glace au lait d\u2019amande"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_4,1_2,1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\">Ingr\u00e9dients<\/h4>\n<p class=\"p1\"><strong>pour 18 pi\u00e8ces<\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">125 g de riz Basmati en sachet cuisson <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">\u00bd l de lait de coco <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">\u00bd b\u00e2ton de vanille <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">20 g de sucre (facultatif) <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Tempura <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Coulis de cuberdon L\u00e9opold (sp\u00e9cialit\u00e9 belge) <\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">Glace au lait d\u2019amande<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime; custom_padding=\u00a0\u00bb|0px||||\u00a0\u00bb]<\/p>\n<h4 class=\"p1\">pr\u00e9paration<\/h4>\n<p class=\"p2\">Lancer la cuisson du riz la veille. Comme le riz au lait, le riz Basmati doit gonfler. Cuire le riz dans le lait de coco avec le b\u00e2ton de vanille et le sucre \u00e0 discr\u00e9tion (1).<\/p>\n<p class=\"p2\">Laisser refroidir le riz bien cuit dans le sachet-cuisson pour qu\u2019il gonfle.<\/p>\n<p class=\"p2\">Prendre le riz froid et en faire des cubes de 2 cm. Les passer \u00e0 la tempura et frire dans une huile d\u2019arachide. Dans une po\u00eale antiadh\u00e9sive, blondir un caramel et caram\u00e9liser rapidement les d\u00e9s de riz frits.<\/p>\n<p class=\"p2\">Placer les d\u00e9s de riz frits au centre de l\u2019assiette, une boule de glace au lait d\u2019amande et un trait de coulis cuberdon L\u00e9opold. Servir aussit\u00f4t.<\/p>\n<p class=\"p4\"><strong>Le conseil de Jean Callens (1) :<\/strong><\/p>\n<p class=\"p2\">Le sucre est un choix personnel. Pour ma part, je trouve que le coulis, la caram\u00e9lisation et la glace suffisent.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\">Muscat de Rivesaltes,<br \/>\nG\u00e9rard Bertrand<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/06\/Schermafbeelding-2020-06-16-om-14.06.16.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbSchermafbeelding 2020-06-16 om 14.06.16&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 18 pi\u00e8ces 125 g de riz Basmati en sachet cuisson \u00bd l de lait de coco \u00bd b\u00e2ton de vanille 20 g de sucre (facultatif) Tempura Coulis de cuberdon L\u00e9opold (sp\u00e9cialit\u00e9 belge) Glace au lait d\u2019amande pr\u00e9paration Lancer la cuisson du riz la veille. Comme le riz au lait, le riz Basmati doit [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":25086,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-25132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beignets de riz Basmati, coulis de cuberdon L\u00e9opold, glace au lait d\u2019amande | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Beignets de riz Basmati, coulis de 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