Imported from Instagram
Vanilla and Tonka Bean Rice Pudding with Salted Butter Caramel
A creamy rice pudding flavored with vanilla and tonka bean, lightened after cooling with whipped cream. It is served with homemade salted butter caramel.
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Ingredients
- 220 g Short-grain rice
- 250 ml Whole milk
- 250 ml Semi-skimmed milk
- 400 ml 30% heavy cream (For cooking the rice)
- 120 g Light brown sugar or brown sugar (Your choice)
- 2 Vanilla pods (Split and scraped)
- 3 g Tonka beans (Grated; quantity given as a range of 2 to 3 g)
- 1 Rooibos tea bag (Optional)
- 250 ml 30% heavy cream (Whipped until very firm after cooling)
- 110 g Sugar (For the caramel)
- 60 g Salted butter (For the caramel)
- 90 ml 30% heavy cream (For the caramel; heat before adding)
- Vanilla powder (Quantity not specified, for the caramel)
- Water (Large saucepan for parboiling the rice; quantity not specified)
- Salted butter caramel (For topping; quantity to taste)
- Cookies (A few crumbs, for topping; quantity not specified)
- Cinnamon (A pinch, for topping)
Steps
- 1
Prepare the caramel: heat the cream intended for the caramel, then set it aside while keeping it hot.
- 2
In a saucepan, caramelize the sugar dry until it reaches a beautiful amber color.
- 3
Carefully add the hot cream to the caramel while stirring; beware of splashes.
- 4
Add the salted butter. Blend with an immersion blender or stir with a spatula until smooth.
- 5
Pour the caramel into a jam jar and keep it at room temperature.
- 6
Cook the rice in a large saucepan of boiling water for 8 minutes.
- 7
Rinse the rice under cold water, drain it, and return it to the saucepan.
- 8
Add the milks and the 400 ml of cream intended for the rice.
- 9
Add the rooibos tea bag if using, the split and scraped vanilla pods, and the grated tonka bean.
- 10
Leave to infuse cold for 30 minutes.
- 11
Remove the tea bag. Cook over low heat, stirring regularly.
- 12
When the milk and cream mixture is almost completely absorbed, add the light brown sugar or brown sugar. Adding it at the end of cooking helps prevent it from sticking to the bottom of the saucepan.
- 13
Continue cooking for a few minutes, until the desired consistency is reached.
- 14
Transfer the rice pudding to a bowl and let it cool completely in the refrigerator.
- 15
When the rice pudding is thoroughly chilled, whip the remaining 250 ml of cream until very firm.
- 16
Gently fold the whipped cream into the rice pudding using a spatula.
- 17
Spread salted butter caramel over the top. Add a few cookie crumbs and a pinch of cinnamon, then serve.
Notes
The rooibos is optional. The source does not specify the quantity of vanilla powder, cookies, finishing caramel, or water for parboiling. The exact low-heat cooking time and cooling time are not indicated.
Nutrition per serving
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