Vanilla rice pudding with caramel
This is a delicious traditional recipe - rice pudding with vanilla, covered with silky liquid caramel…
Recipe published 29 May 2020 by EVACUISINE -> LINK
Ingredients (serves 6):
Rice pudding :
1 litre whole milk
100g short-grain rice
100g caster sugar
1 Cap d’Ambre Vanilla Pod
1 litre water
Liquid caramel :
100g caster sugar
1 tablespoon water
100ml single cream
10g butter
1 pinch fleur de sel
Recipe :
Make the caramel – in a saucepan, heat the sugar and the spoonful of water. Wait for all the sugar to dissolve into a liquid. As soon as the sugar becomes amber-coloured, remove from the heat and add the single cream.
Stir gently, being careful not to spill any on yourself.
Cut the butter into small pieces and add it to the caramel along with the pinch of salt.
Continue stirring over a low heat. The consistency should resemble honey.
Pour it in a pot and leave to cool.
Next prepare the rice pudding. Boil the water in a saucepan and add the rice, leaving it to cook for 3 minutes. Drain. Split the vanilla pod along its length and scrape out the seeds.
In a saucepan, add the milk, vanilla pod and seeds and sugar. Bring to the boil. Reduce the heat and add the rice. Leave this to cook for 40 minutes, stirring occasionally. By the end, almost no milk should remain.
Remove the vanilla pod, turn off the heat and leave to stand for a few minutes, for the rice to absorb the rest of the milk.
Put the rice pudding in small ramekins and drizzle the caramel on top.
Serve at room temperature or straight from the fridge.
Riz au lait à la vanille et Caramel avec les gousses de vanille BIO Cap d'Ambre Vanille
Ingredients (serves 6):
Rice pudding :
1 litre whole milk
100g short-grain rice
100g caster sugar
1 Cap d’Ambre Vanilla Pod
1 litre water
Liquid caramel :
100g caster sugar
1 tablespoon water
100ml single cream
10g butter
1 pinch fleur de sel
Recipe :
Make the caramel – in a saucepan, heat the sugar and the spoonful of water. Wait for all the sugar to dissolve into a liquid. As soon as the sugar becomes amber-coloured, remove from the heat and add the single cream.
Stir gently, being careful not to spill any on yourself.
Cut the butter into small pieces and add it to the caramel along with the pinch of salt.
Continue stirring over a low heat. The consistency should resemble honey.
Pour it in a pot and leave to cool.
Next prepare the rice pudding. Boil the water in a saucepan and add the rice, leaving it to cook for 3 minutes. Drain. Split the vanilla pod along its length and scrape out the seeds.
In a saucepan, add the milk, vanilla pod and seeds and sugar. Bring to the boil. Reduce the heat and add the rice. Leave this to cook for 40 minutes, stirring occasionally. By the end, almost no milk should remain.
Remove the vanilla pod, turn off the heat and leave to stand for a few minutes, for the rice to absorb the rest of the milk.
Put the rice pudding in small ramekins and drizzle the caramel on top.
Serve at room temperature or straight from the fridge.
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