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Rice pudding, salted butter caramel

Rice pudding, salted butter caramel Cook Expert

Preparation : 15 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
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for Serves 6-8 :
650 ml milk
1 thick vanilla pod – seeds only
50 g sugar
120 g round-grain pudding rice
grated zest ¼ organic orange
SALTED BUTTER CARAMEL:
40 g butter
90 g sugar
100 ml water
4 tbsp cream
1Rinse and dry the rice. Place the milk, rice, vanilla seeds, orange zest and sugar. Run the EXPERT
programme for 30 minutes/speed 2A/100°.
2When cooked, to make the rice very creamy, mix using the EXPERT programme (without heating) for 30 seconds/speed 3.
3Spoon the rice pudding into ramekins or small glass containers, top with salted butter caramel. Serve warm or cold.
SALTED BUTTER CARAMEL:
1Place 90g caster sugar and 100ml water in a saucepan over high heat. Bring to the boil. Do not stir and cook until the mixture becomes a golden caramel. Remove from the heat immediately, add 40g diced salted butter, stirring until melted. Put the saucepan over low heat and stir in 4 tbsp. cream.
2When smooth, pour the salted butter caramel onto the rice pudding.
© Hachette Livre (Marabout) 2016
Chef’s tip

It is essential to make this dish using pudding rice.


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