Creamy rice pudding
For the BASE
- Short-grain rice 100 g
- Milk 500 ml
- Sugar 40 g
FOR THE CRÈME ANGLAISE
- Egg yolks 2
- Sugar 20 g
- Milk 100 ml
- Heavy cream 36% 100 ml
- Tahitian vanilla bean 1 gousse
FINISHING & PLATING
Make a crème anglaise. Quickly mix together the egg yolks and sugar in a bowl. In a saucepan, heat up the milk, cream and split and scored vanilla bean.
Once the mixture is hot, gradually combine it with the yolk and sugar mix, stirring all the while.
Transfer the resulting mixture into a saucepan and warm it on a low heat, stirring constantly with a spatula until it thickens enough to coat the back of a spoon (or it reaches 185°F/85°C on your thermometer). Pour the resulting cream into a bowl and leave it to cool.
Cook the rice pudding. Bring the milk to a boil in a large saucepan. Add in the rice and sugar.
Cook at a medium heat for about 20 minutes, stirring regularly, until the rice has softened. Leave to cool and add in the crème anglaise.
Serve warm or cold
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!Download a PDF of the recipe