1. Cook the rice with a cup and a half of water, over medium-low heat.
2. In the blender bowl place the cooked rice, a splash of water, garlic, beetroot, paprika, smoke powder, vegetable stock cube, olive oil and salt.
3. Whisk well.
4. In 1/2 glass of water, dissolve the pea starch and corn starch.
5. Add the mixture to the previous preparation.
6. Whisk again until well integrated and forms a lump-free cream.
7. On a baking tray lined with baking paper and lightly oiled, pour the cream.
8. Bake for 12 minutes at 180ºC/350ºF.