Halloween rice ghosts

Method

1. Heat the water and the milk in a saucepan. Add the rice and bring to a boil. Keep boiling for 30 min. on a low heat stirring continuously.
2. Remove from the heat and mix in the sugar. Blend the mixture until creamy, put it through a colander to smooth the mixture into a purée and leave to cool.
3. Extend fine, large cookie size patches of the resulting rice cream on a silicone Lékué oven matt.
4. Leave to dry in the oven for 20 min. at 80ºC.
5. Remove from the oven and as soon as its removed place each layer of dough on top of a round headed object such as a mortar tool, looking like a ghost sheet.
6. Leave it to dry lightly and repeat the process with the other "cookies".
7. You can paint the eyes and mouth or whatever decoration you prefer, using some tinted glased sugar.
8. Keep in an air tight container.