Rice pudding on a bed of Caramel with sea salt crystals

55 min
0 avis


Serves 4 :

For the rice pudding:

  • 75g round rice
  • 75g unpasteurized milk or 50cl whole milk and 25cl single cream
  • 75g sugar
  • 1 pinch cinnamon
  • 1 vanilla pod

For the caramel:

  • 75g sugar
  • 75g single cream
  • 40g unsalted butter
  • 1/2 teaspoon Le Guérandais Guérande fleur de sel sea salt crystals


Preparation :

Bring the unpasteurized milk (or whole milk with the cream) to the boil in a saucepan with the sugar, cinnamon and vanilla pod spliced in half lengthways. Gradually add the rice cover and cook over a low heat for 40 minutes.

In a second saucepan, add the sugar to 1 teaspoon of water and leave to caramelise over a medium heat until deep golden. Deglaze off the heat with the single cream and add the Le Guérandais Guérande fleur de sel sea salt crystals stirring continuously, until a smooth light golden caramel is obtained. Leave to cool.

Pour the cooled caramel into glasses then add the rice pudding.

Serve warm or cold.

Author: Le Guérandais
Photo: Le Guérandais

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