Creamy rice pudding with vanilla, apples and salted caramel
A classic that's always a hit with both kids and adults: creamy, fragrant rice pudding. I recently updated my original recipe, notably modifying the cooking technique to achieve an even smoother texture.
Ingredients · Servings 6
- 150 g round rice
- 1 liter of whole or semi-skimmed milk
- 80g of granulated sugar
- 1 vanilla pod or a cinnamon stick
- 125 g de sucre
- 100g of thick or liquid fresh cream
- 50g of semi-salted butter
- 3 golden apples
- 20g of semi-salted butter
- 2 tablespoons of brown sugar
Method · 1 h 15 min
- Heat the milk with the vanilla pod, split in half and scraped. Add the short-grain rice directly to the milk, without pre-cooking or rinsing it, in order to retain all its starch.
- Bring to a boil and let boil for 1 minute. Then reduce the heat and continue cooking over low heat for about 30 minutes, stirring regularly to prevent the rice from sticking to the bottom of the pan.
- When the rice is cooked and the mixture is still slightly liquid, add the sugar and mix well. Turn off the heat, cover, and let it cool. The rice will continue to absorb the milk as it rests and will naturally become very creamy.
- Meanwhile, dice the apples (you can also use other fruits) and sauté them in a pan or air fryer with the brown sugar and 20g of semi-salted butter.
- Prepare the salted caramel: melt the sugar over low heat until it reaches a rich amber color. Remove from the heat, add the butter, and whisk vigorously. Gradually whisk in the heavy cream until you have a smooth sauce.
- Serve the rice pudding at room temperature, topped with the caramelized fruit. If it has been refrigerated, take it out about 30 minutes before serving so that it regains a softer, creamier texture.
List of ingredients
Recipe steps
- Meanwhile, cut the apples into cubes (you can also use other fruits) and fry them in a pan or air fryer with the brown sugar and 20g of semi-salted butter.
