Rice pudding on a bed of Fleur de sel caramel
Serves
4
Difficulty
Medium
Preparation
55 min
Cooking
40 min
Budget
Inexpensive
Ideal with Fleur de sel
Ingredients
- 75G DE RIZ ROND
- 75G DE LAIT CRU FERMIER OU 50CL DE LAIT ENTIER ET 25CL DE CRÈME LIQUIDE
- 75G DE SUCRE
- 1 PINCÉE DE CANNELLE
- 1 GOUSSE DE VANILLE
- 75G DE SUCRE
- 75G DE CRÈME LIQUIDE
- 40G DE BEURRE DOUX
- 1/2C. À CAFÉ DE FLEUR DE SEL DE GUÉRANDE LE GUÉRANDAIS
Preparation
-
Bring the raw milk (or whole milk and cream), sugar, cinnamon and vanilla pod, split in half lengthways, to the boil in a saucepan. Pour in the rice and simmer, covered, for 40 minutes.
-
In another saucepan, pour the sugar into 1 tablespoon of water and caramelize over medium heat until brown. Deglaze, off the heat, with the liquid cream and, stirring constantly, add the butter and Le Guérandais Flower of Guérande Salt, until you obtain a smooth, blond caramel. Leave to cool.
-
Pour the cooled caramel into glasses and add the rice pudding.
-
Serve warm or cold.
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