Instructions
Follow the steps and taste along the way.
Start cooking the rice
Briefly rinse the rice in cold water and put it in a saucepan with the milk and 0.8 g of salt. Bring to a gentle simmer over low heat, then cook for 22 to 25 minutes. Stir frequently, especially toward the end, to prevent the rice from sticking.
Make the tomato-onion jam
While the rice cooks, finely chop the onion and dice the tomatoes. Heat 4 ml of oil in a small pan, add the onion, and cook over low heat for 3 minutes, until softened and sweet but not browned. Add the tomatoes, 18 g of sugar, and 0.3 g of salt. Cook for 10 to 12 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from the heat and stir in the lemon juice.
Pan-fry the chickpeas until crispy
Pat the chickpeas thoroughly dry with a paper towel. Heat 4 ml of oil in a small pan, add the chickpeas, and cook over medium heat for 6 to 8 minutes, occasionally shaking the pan. Once golden spots appear on their surface, add 8 g of sugar, the cinnamon, and 0.3 g of salt. Stir for another 1 to 2 minutes, until the sugar melts and coats the chickpeas. Spread them on a plate and let them cool so they crisp up.
Finish the rice pudding
Once the rice is tender and the pudding is thick, stir in the sugar and butter. Taste; the pudding should be sweet but not overly so. If it is too thick, stir in 1 to 2 tablespoons of hot water. Divide it between two bowls and let it stand for 3 minutes.
Assemble the dessert
Spoon the tomato-onion jam over the warm rice pudding and sprinkle with the crispy chickpeas. Serve immediately so the chickpeas stay crispy and the pudding remains pleasantly warm.
