Base:

200gr brown rice flour (gluten free),
50gr almond flour,
5gr yeast (gluten free)
20 drops Stevia liquid Jual
80gr butter
1 egg.

Mix all the ingredients with a wooden spoon or a minipimer.
Make a bun, wrap in plastic wrap and bring to the fridge for 30 minutes.
Spread the dough in a greased ring mold (you can use several individual molds).
Bake at 170 ° C 15 minutes.
Let cool with the rings.

Black rice:

140gr rice,
200ml water,
25 drops Stevia Jual,
1c vanilla essence,
20gr rice flour.

Boil the rice for 40 minutes.
Drain and cool.
In a saucepan, boil the water with the vanilla and Stevia.
Put the rice and the rice flour.
Let cook until it thickens.
Let cool.

Rice mousse:

400ml fresh milk,
40gr rice flour,
4gr gelatin or 2 tablespoons of Jual aloe vera juice (excellent thickener),
150ml milk cream,
25 drops Stevia Jual + 12 drops Stevia (this to beat the cream),
Zest of 1 lemon

Put the gelatin in cold water.
Bring 350ml of milk to a boil.
Mix the remaining 50ml of milk with the 25 drops of stevia, rice flour and lemon zest. Add this mixture to the boiling milk and cook until it thickens.
Add the drained gelatin and mix well. (You can also use a spoon of Jual organic aloe vera juice).
Let cool.
Beat the cream until stiff with 12 drops of Stevia and add to the previous mousse.
Leave in the fridge.

Melon sauce:

200gr melon,
30 drops Stevia liquid Jual,
2gr gelatin, or 1 tablespoon of Jual aloe vera juice (excellent thickener),
1 teaspoon of lemon juice.

Put the gelatin to soak in cold water.
Put the melon cut into pieces in a bowl on the fire along with the Stevia, lemon juice and water until covered. Boil for 5 minutes. Add the gelatin or aloe vera and beat. Filter and let cool.

To compose:

Fresh mint leaves.

In the mold with the base put the black rice, then the rice mousse until covered. Leave in the fridge for 3 hours. Unmold and decorate with the melon sauce. Serve with a mint leaf on top and very cold.