Rice Pudding with Caramel Cream and Almond Praline

Ingredients

• 0.5 cup Japanese-style short- or medium-grain white rice (Do not use Arborio rice; rinse well before cooking.)
• 4 cups Whole milk
• 0.5 cup Granulated sugar (For the rice pudding.)
• 1 Vanilla bean (Split lengthwise and scrape the seeds; vanilla extract may be substituted.)
• 0.25 tsp Fine sea salt
• 2 cups Heavy cream (For the caramel cream and folded whipped cream.)
• 4 tbsp Unsalted butter (For the caramel cream.)
• 0.75 cup Light brown sugar (For the caramel cream.)
• 0.25 tsp Fine sea salt (For the caramel cream.)
• 0.5 cup Granulated sugar (For the almond praline.)
• 2 tbsp Water (For the almond praline.)
• 0.75 cup Whole almonds (Lightly toasted if desired, then roughly chopped.)
• 1 tsp Unsalted butter (For coating the praline surface or greasing parchment.)
• 1 tsp Vanilla extract (For the whipped cream, if vanilla bean is not used throughout.)

Steps

1. 1

   Rinse the rice under cool running water until the water is mostly clear. Drain thoroughly. Split the vanilla bean lengthwise and scrape out the seeds.

2. 2

   In a large, heavy-bottomed saucepan, combine the rice, milk, sugar, vanilla bean and seeds, and salt. Bring the mixture slowly to a simmer over medium heat, stirring frequently so the milk does not scorch.

3. 3

   Reduce the heat to low and cook the rice pudding gently, uncovered, for about 45 to 60 minutes. Stir often, especially across the bottom and into the corners, until the rice is very tender and the mixture is thick, creamy, and spoonable. Remove the vanilla bean.

4. 4

   Transfer the pudding to a shallow bowl or baking dish. Press plastic wrap directly against the surface to prevent a skin from forming, then cool to room temperature. Refrigerate until completely chilled; the pudding can be held for up to a couple of days at this point.

5. 5

   While the pudding cools, make the caramel cream. Place the butter and brown sugar in a medium saucepan over medium heat. Cook, stirring, until the butter melts and the sugar dissolves.

6. 6

   Continue cooking the butter-sugar mixture until it is bubbling and reaches just the smoke point, but do not let it become very dark. The caramel should smell toasted and look deep golden rather than burnt.

7. 7

   Add the heavy cream carefully in a slow stream while whisking; the mixture will bubble vigorously. Stir in the salt and cook briefly until smooth and fully combined.

8. 8

   Pour the caramel cream into a heatproof bowl and cool completely. Cover and refrigerate until cold and thickened; it may be refrigerated for a couple of days before finishing.

9. 9

   Make the almond praline. Line a baking sheet with parchment and lightly grease the parchment with the butter. Combine the sugar and water in a small saucepan and cook over medium heat without stirring until the syrup becomes a clear amber caramel.

10. 10

    Add the almonds to the caramel and stir carefully until they are evenly coated. Immediately spread the mixture onto the prepared parchment in a thin layer. Let it cool completely until hard.

11. 11

    Break the hardened almond praline into pieces and finely or roughly chop it, depending on the desired texture. Set aside for serving.

12. 12

    Whip the remaining cold heavy cream, with the vanilla extract if using, to soft peaks. Do not overwhip; the cream should remain smooth and foldable.

13. 13

    Whisk the chilled caramel cream briefly until smooth and mousse-like. Fold the whipped cream into the caramel in two or three additions, using a spatula and stopping as soon as no white streaks remain.

14. 14

    Fold the remaining whipped cream into the chilled rice pudding to lighten it. If the pudding has become very firm, stir it gently first to loosen it.

15. 15

    Spoon the rice pudding into serving glasses or bowls. Top each portion with caramel cream and scatter almond praline over the surface. Serve chilled or slightly cool.

Notes

The source specifically recommends Japanese-style short- or medium-grain rice because it becomes soft and lush; Arborio rice remains too firm. When making the caramel, do not let the butter-sugar mixture become too dark before adding the cream—bring it only to the smoke point. Instead of making the praline, top the dessert with chopped toasted nuts. The cooled pudding and caramel can be refrigerated for a couple of days; once the whipped cream is folded in, hold for up to one day.

Nutrition per serving

• dessert
• French
• rice pudding
• make-ahead
• vegetarian
• refrigerated
• caramel
• almond praline