- Prep time: 20 minutes
- Cook time: 30 minutes
- Servings: 4
Ingredients
For the crèmeux rice pudding
- 120g glacé rice (short-grain)
- 200ml water
- 800ml whole milk
- 60g sugar
- 30g cornstarch (vanilla flavored)
- 1 vanilla bean or 1 tsp vanilla extract
- 1 pinch of salt
- 30g butter
- 80ml heavy cream (35% fat)
For the caramel beurre salé (salted butter caramel)
- 150g sugar
- 60g butter
- 120ml heavy cream (warm)
- 1 small pinch of fleur de sel
For the finishing
- Toasted almond flakes
- Biscuit crumble or sable
- Orange or lemon zest (optional)
Instructions
Rice Preparation In a pot, combine the rice with water and a pinch of salt. Boil over medium heat for about 8–10 minutes until almost all the water is absorbed and the rice begins to soften. This process helps release the starch for a creamier texture.
Cooking the Rice Pudding Add the milk, sugar, and vanilla and continue cooking over low heat, stirring frequently. Dissolve the cornstarch in a little cold milk and add it to the mixture. Continue cooking for about 10–12 minutes until the rice is very soft and the mixture thickens into a velvety cream. Add the butter and heavy cream and stir until the texture is rich and smooth.
Preparing the Caramel Beurre Salé In a heavy-bottomed saucepan, melt the sugar over medium heat without stirring until it reaches a deep amber color. Remove from heat and carefully add the warm heavy cream, stirring constantly. Add the butter and fleur de sel and stir until a smooth, glossy sauce forms.
Plating In a deep dish or bowl: Place a generous spoonful of the crèmeux rice pudding. Drizzle with some salted butter caramel. Add crunch with the crumble or toasted almonds. Finish with: A few extra drops of caramel Citrus zest A small pinch of fleur de sel
