French cuisine · Desserts & Sweets

Vanilla Rice Pudding

Creamy rice pudding, slowly swelled in vanilla milk and served lukewarm with a brown sugar crust.

Ingredients · for 4 servings

• 200 g pudding rice
• 1 l whole milk
• 1 vanilla pod
• 80 g sugar
• 1 pinch salt
• 20 g butter
• 2 egg yolks
• 100 ml cream
• 30 g brown sugar

Instructions

1. Rinse the pudding rice briefly in cold water in a sieve and drain well, slit the vanilla pod lengthwise and scrape out the seeds.
2. Bring the whole milk to a boil in a heavy pot with the vanilla seeds, pod and the pinch of salt, stir in the rice and immediately lower the heat to the lowest setting.
3. Simmer the rice uncovered very gently for 30-35 min, scraping the bottom with a wooden spoon every 5 min, until the grains are soft and the milk binds creamily.
4. Stir in the sugar and let sit for another 5 min, then remove the vanilla pod and stir in the butter.
5. Whisk the egg yolks with the cream, stir in off the heat and let sit for 2 min - the mixture will turn glossy but must not boil again.
6. Spoon the rice pudding into ovenproof ramekins, sprinkle with brown sugar and caramelize briefly under a hot grill; serve lukewarm.