French Food Friday...Creamy Rice Pudding with Salted Caramel Sauce

photo and recipe from here

Continuing with the caramel theme, here a great dessert recipe for those of you that also love caramel.
Creamy Rice Pudding with Salted Caramel Sauce

For 6 people:

For Creamy Rice Pudding:. 1 liter of whole milk at room temperature
. 1 fresh vanilla bean cut in half to get the grains.
. 80g brown sugar
. 125g white round rice or Arborio rice (risotto rice)

For Salted butter caramel sauce (optional):. 150 gr sugar
. 200gr whipping cream
. 80 gr Butter
. a pinch of sea salt

For Creamy Rice Pudding:In a large saucepan ... (milk could overflow so a large pot is necessary)
Mix the ingredients in the order listed above with a wooden spoon.
Put the lid on, leaving slightly open. (1cm)
Turn on the smallest ring of your stove and cook at a high temperature for 10 minutes.
Then lower the flame to the minimum and count another 20 minutes of cooking. Turn off the gas completely and cover the pot with the lid.
Let it finish cooking until completely cooled, stirring from time to time to stop cooking.
For Salted butter caramel sauce (optional):
Make a caramel with the sugar, add the cream all at once off the stove.
Be careful adding all at once as it may cause splashes.
Bring to the boil again and add the butter off the stove, beating well.
Cool and store in a glass jar in the fridge.
It can keep for 5 to 7 days and use it on pancakes, with yogurt or toast ....

Tips:Do not rinse the rice, it will withdraw all its softness ...
Do not boil water the first time....
The round rice is heavily starched, that's what gives it its incomparable softness. Use round rice or Arborio rice but not other rice, to increase softness.

très bon vendredi à tous, Leeann x


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