INGREDIENTS

50 grams of Manchego Cheese

1/2 cup of rice

2 slices of pineapple in syrup

1 carrot

2 tablespoons of raisins

1 small can of condensed milk

1 cup of milk

The necessary butter

5 strawberries

1 orange

2 tablespoons of sugar 

PREPARATION

FOR THE PUDDING:

1.Preheat the oven to 180ºc

2. Finely grate the Manchego cheese and the carrot. Cut the pineapple slices into squares. Set aside separately.

3. Put in a bowl the rice with milk, the condensed milk, pineapple, carrot and Manchego cheese. Mix well all the ingredients. Add the raisins at the end and mix. Set aside.

4. Grease individual baking pans and fill with the rice mixture up to 1/4 of the baking pan.

5. Bake for 35 minutes.

FOR THE SAUCE 

6. Clean and rinse the strawberries. Cut into quarters and set aside.

7. Remove orange zest and juice. Set aside separately.

8. Heat over low heat in a frying pan. Add orange juice and sugar, mix well and cook for a moment.

9. Add orange zest and strawberries. Cook for 5 more minutes and remove from heat.

10. Check the pudding by pricking it in the center with a toothpick, when it comes out clean remove it from the oven.

11. Serve with strawberry sauce. It can be eaten cold or hot.