Rice Pudding with Espelette Pepper Salted Butter Caramel Sauce by @hervecuisine

1h15

6 servings

🍚

200 g

Round rice

💧

250 ml

Water

🥛

500 ml

Semi-skimmed milk

🥛

200 ml

Liquid cream

🍬

250 g

Sugar

🍦

1

Vanilla pod

🧈

50 g

Salted butter

🌶️

1 tsp

Espelette pepper

  1. Heat
    • Sugar

    Heat the sugar in a saucepan until it turns into a blond caramel.

  2. Add
    • Salted butter

    Add the salted butter to the caramel.

  3. Add
    • Liquid cream
    • Salted butter

    Add the liquid cream to reinforce the salted butter caramel sauce.

  4. Add
    • Espelette pepper

    Add a pinch of Espelette pepper to the caramel.

  5. Put
    • Round rice
    • Water

    Put the rice directly in the saucepan and pour in the water.

  6. Add
    • Vanilla pod

    Add half a vanilla pod.

  7. Add
    • Semi-skimmed milk
    • Liquid cream
    • Round rice

    Once the rice starts cooking and absorbs the water, add the milk and the cream.

  8. Pour

    Pour the caramel into the bottom of a small clear jar.

Rice Pudding with Espelette Pepper Salted Butter Caramel Sauce by @hervecuisine

1h15

6 servings

🍚

200 g

Round rice

💧

250 ml

Water

🥛

500 ml

Semi-skimmed milk

🥛

200 ml

Liquid cream

🍬

250 g

Sugar

🍦

1

Vanilla pod

🧈

50 g

Salted butter

🌶️

1 tsp

Espelette pepper

Preparation Steps

  1. Step 1/8

    Heat the sugar in a saucepan until it turns into a blond caramel.

    🍬Sugar
    🍲Saucepan

  2. Step 2/8

    Add the salted butter to the caramel.

    🧈Salted butter
    🍲Saucepan

  3. Step 3/8

    Add the liquid cream to reinforce the salted butter caramel sauce.

    🥛Liquid cream
    🍲Saucepan

  4. Step 4/8

    Add a pinch of Espelette pepper to the caramel.

    🌶️Espelette pepper
    🍲Saucepan

  5. Step 5/8

    Put the rice directly in the saucepan and pour in the water.

    🍚Round rice
    💧Water
    🍲Saucepan

  6. Step 6/8

    Add half a vanilla pod.

    🍦Vanilla pod
    🍲Saucepan

  7. Step 7/8

    Once the rice starts cooking and absorbs the water, add the milk and the cream.

    🥛Semi-skimmed milk
    🥛Liquid cream
    🍲Saucepan

  8. Step 8/8

    Pour the caramel into the bottom of a small clear jar.

    🫙Jar

Composition

Ingredients

Types

Grains, Liquids, Dairy, Sweeteners, Spices

Ingredients

Round rice, Water, Semi-skimmed milk, Liquid cream, Sugar, Vanilla pod, Salted butter, Espelette pepper

Notes

Liquid cream (added with the milk for the rice pudding), Sugar (for the rice pudding), Vanilla pod (only half used according to the voice-over), Espelette pepper (AOP, Espelette pepper)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free, Gluten-Free

Calories

390 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 52g, Fat: 17g, Fiber: 0.5g, Sugars: 34g

Nutritional Information

Minerals

Calcium: 160mg, Phosphorus: 120mg, Potassium: 200mg, Sodium: 160mg

Vitamins

Vitamin A: 150µg, Vitamin B2: 0.25mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert, Sauce

Occasions

Everyday Dessert

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French, Spanish

Geographic

France, Espelette, Pyrenees

Various

Aspect

Texture

Creamy, Sticky, Smooth

Flavors

Sweet, Vanilla, Buttery, Caramel, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

rice pudding and caramel sauce, stored separately in airtight containers : 2-3 days (refrigerate promptly after cooling,cover tightly,rice pudding becomes creamier and more moelleux after resting overnight)