{"id":228,"date":"2011-10-24T10:22:00","date_gmt":"2011-10-24T09:22:00","guid":{"rendered":"http:\/\/comeconmigo.net\/2011\/10\/24\/el-otono-por-fin-llego-y-su-aroma-a-especias-arroz-con-leche-de-speculoos\/"},"modified":"2021-04-15T09:23:49","modified_gmt":"2021-04-15T08:23:49","slug":"el-otono-por-fin-llego-y-su-aroma-a-especias-arroz-con-leche-de-speculoos","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/el-otono-por-fin-llego-y-su-aroma-a-especias-arroz-con-leche-de-speculoos\/","title":{"rendered":"RIZ AU LAIT AUX SPECULOOS"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 24\/10\/2011.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]D\u00e8s que l\u2019automne arrive, je me fais un plaisir d\u2019enfourner des sp\u00e9culoos<\/a>. Non seulement j\u2019adore en croquer un avec mon caf\u00e9 mais je crois m\u00eame que je pr\u00e9f\u00e8re la bonne odeur qui se r\u00e9pand dans la maison quand ils sont au four\u00a0!<\/p>\n

Voici donc un riz au lait tout simple mais subtilement parfum\u00e9 de notes \u00e9pic\u00e9es de speculoos. Un vrai r\u00e9gal\u00a0!<\/p>\n

Et vous, avez-vous une recette f\u00e9tiche de riz au lait\u00a0?[\/vc_column_text][vc_single_image image=\u00a0\u00bb24939″ img_size=\u00a0\u00bb400×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00a0\u00bbAujourd’hui…\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb]\n\t\t\t

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\n\t\t\t \"\"\n\t\t\t <\/div>\n\t\t\t
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RIZ AU LAIT AUX SPECULOOS<\/h3>\n

[\/vc_column_text]\n\t\t\t <\/div>\n\t\t\t <\/div>\n\t\t\t<\/section>\n\t\t[\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/4″ css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

Pour 4 personnes<\/h3>\n

80g de riz carnaroli (ou de riz rond)<\/p>\n

\u00bd l de lait \u00e9cr\u00e9m\u00e9 + 1 petite tasse \u00e0 caf\u00e9 de lait froid<\/p>\n

\u00bd gousse de vanille<\/p>\n

4\u00a0Speculoos<\/strong><\/a>\u00a0(maison c\u2019est toujours meilleur) + 2 pour \u00e9mietter<\/p>\n

1 pinc\u00e9e de sel<\/p>\n

30g de sucre roux<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4″ css=\u00a0\u00bb.vc_custom_1502280820239{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

Faire chauffer le lait avec le sucre roux et la \u00bd gousse de vanille ouverte et gratt\u00e9e.<\/p>\n

D\u00e8s que \u00e7a bout, verser le riz, une pinc\u00e9e de sel et les 4 speculoos finement \u00e9miett\u00e9s.<\/p>\n

Laisser cuire 20\/25 minutes, \u00e0 feu doux en remuant tr\u00e8s r\u00e9guli\u00e8rement.<\/p>\n

D\u00e8s que le riz est cuit, \u00f4ter la vanille, ajouter la tasse de lait froid, m\u00e9langer et r\u00e9server dans un saladier, recouvert de papier film au contact.<\/p>\n

Servir ti\u00e8de ou froid selon vos go\u00fbts, d\u00e9cor\u00e9 de petits morceaux de speculoos.<\/p>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Bon profit!<\/i><\/p>\n

Quelques petits details qui comptent\u2026<\/em><\/p>\n

* La recette s\u2019inspire d\u2019une recette de Philippe Conticini vue il y a longtemps dans un magazine.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb11028″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n

Encore un petit creux<\/h3>\n

[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6″ element_width=\u00a0\u00bb2″ gap=\u00a0\u00bb0″ orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1572866334195-ccd2e895-ce36-0″ taxonomies=\u00a0\u00bb347″][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"

Un riz au lait tout simple mais subtilement parfum\u00e9 de notes \u00e9pic\u00e9es de speculoos. Un vrai r\u00e9gal !<\/p>\n","protected":false},"author":2,"featured_media":9398,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[328,331,347,349,1],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/Arroz-con-leche-de-Speculoos-2-.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/228"}],"collection":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/comments?post=228"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/228\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/9398"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}