Friday, 17 January 2014

French Food Friday...Caramel Rice Pudding Recipe

recipe and photo from here

Bonjour mes belles,

I love rice and caramel is also a favourite of mine, so this recipe has my name on it...



Caramel Rice Pudding Recipe



Level of Difficulty:
Moderate
Prep Time:
30 minutes



Servings: 20
Ingredients
Rice pudding
1 cup short-grain pudding rice
1 vanilla pod
3 3/4 cups milk
3/4 cups caster (superfine) sugar
pinch of salt
3 egg yolks
1/4 cup butter
Caramel sauce
3/4 cup light soft brown sugar
scant 1 cup double (heavy) cream
Directions:

    Bring a small saucepan of water to a boil, add the rice and cook it for 2 minutes. Strain and set aside.
    Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30–40 minutes, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
    Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
    To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn’t burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
    Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.
              ...bon appetit à tous, Leeann x

2 comments:

  1. Oh how delicious Leeann!
    Have a wonderful weekend....
    xoxo
    Karena
    The Arts by Karena

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  2. Home-made rice pudding has been a favourite of mine since childhood and the addition of the caramel flavour sounds extra special!
    http://missbbobochic.blogspot.co.uk/

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