Best Rice Pudding in Paris by @leparisdalexis

40 min

4 servings

🍚

200 g

Rice

🥛

290 ml

Milk

🍦

2

Vanilla pod

🍬

100 g

Sugar

🥛

250 ml

Double cream

🧈

40 g

Butter

🧂

Fleur de sel

🥣

2 handfuls

Puffed rice

  1. Blanch
    • Rice

    Blanch the rice in water; at the first boil, stop the cooking and drain the rice through a chinois or sieve.

  2. Put
    • Rice
    • Milk

    Put the rice back in a saucepan off the heat, then add the milk.

  3. Scrape
    • Vanilla pod

    Open 2 vanilla pods and scrape them into the saucepan, or infuse the pods directly in the saucepan for more aroma.

  4. Add
    • Sugar

    Add 80g of white sugar to the saucepan.

  5. Heat
    • Rice
    • Milk
    • Vanilla pod

    Heat the saucepan over low heat for about 10 minutes.

  6. Step
    • Rice
    • Milk

    Take the rice pudding off the heat and set aside in the fridge; any remaining liquid milk will be absorbed by the rice in the fridge.

  7. Whip
    • Double cream

    Make a whipped cream: whip 150g of double cream until it has a firm but still mousse-like texture, then set aside in the fridge.

  8. Brown
    • Sugar
    • Butter
    • Fleur de sel

    Make the caramel: brown sugar dry in a pan, add 40g of butter with a pinch of fleur de sel, then add 100g of double cream, and set aside in the fridge.

  9. Add
    • Sugar
    • Puffed rice

    Make the caramelized puffed rice: make a caramel with 20g of sugar in a saucepan, add the puffed rice, stir well, then spread it on a tray to cool.

  10. Mix
    • Double cream
    • Rice
    • Milk

    Mix the whipped cream with the rice pudding to obtain a creamy texture.

  11. Plate
    • Rice
    • Milk
    • Vanilla pod

    Plate: arrange the rice pudding on a plate, make a well and pour in the liquid caramel, then sprinkle with the caramelized puffed rice.

Best Rice Pudding in Paris by @leparisdalexis

40 min

4 servings

🍚

200 g

Rice

🥛

290 ml

Milk

🍦

2

Vanilla pod

🍬

100 g

Sugar

🥛

250 ml

Double cream

🧈

40 g

Butter

🧂

Fleur de sel

🥣

2 handfuls

Puffed rice

Preparation Steps

  1. Step 1/11

    Blanch the rice in water; at the first boil, stop the cooking and drain the rice through a chinois or sieve.

    🍚Rice
    chinois or sieve

  2. Step 2/11

    Put the rice back in a saucepan off the heat, then add the milk.

    🍚Rice
    🥛Milk
    🍲saucepan

  3. Step 3/11

    Open 2 vanilla pods and scrape them into the saucepan, or infuse the pods directly in the saucepan for more aroma.

    🍦Vanilla pod
    🍲saucepan

  4. Step 4/11

    Add 80g of white sugar to the saucepan.

    🍬Sugar
    🍲saucepan

  5. Step 5/11

    Heat the saucepan over low heat for about 10 minutes.

    🍚Rice
    🥛Milk
    🍦Vanilla pod
    🍬Sugar
    🍲saucepan

  6. Step 6/11

    Take the rice pudding off the heat and set aside in the fridge; any remaining liquid milk will be absorbed by the rice in the fridge.

    🍚Rice
    🥛Milk
    🍲saucepan

  7. Step 7/11

    Make a whipped cream: whip 150g of double cream until it has a firm but still mousse-like texture, then set aside in the fridge.

    🥛Double cream
    🥄whisk

  8. Step 8/11

    Make the caramel: brown sugar dry in a pan, add 40g of butter with a pinch of fleur de sel, then add 100g of double cream, and set aside in the fridge.

    🍬Sugar
    🧈Butter
    🧂Fleur de sel
    🥛Double cream
    🍳pan

  9. Step 9/11

    Make the caramelized puffed rice: make a caramel with 20g of sugar in a saucepan, add the puffed rice, stir well, then spread it on a tray to cool.

    🍬Sugar
    🥣Puffed rice
    🍲saucepan
    🥄spatula
    🍳tray

  10. Step 10/11

    Mix the whipped cream with the rice pudding to obtain a creamy texture.

    🥛Double cream
    🍚Rice
    🥛Milk
    🍦Vanilla pod
    🍬Sugar
    🥄spatula

  11. Step 11/11

    Plate: arrange the rice pudding on a plate, make a well and pour in the liquid caramel, then sprinkle with the caramelized puffed rice.

    🍚Rice
    🥛Milk
    🍦Vanilla pod
    🍬Sugar
    🥛Double cream
    🧈Butter
    🧂Fleur de sel
    🥣Puffed rice
    🍽️plate

Composition

Ingredients

Types

Grains, Dairy, Spices, Sweeteners, Seasonings

Ingredients

Rice, Milk, Vanilla pod, Sugar, Double cream, Butter, Fleur de sel, Puffed rice

Notes

Sugar (for the rice pudding, for the caramel, dry-cooked), Double cream (whipped to a firm but still mousse-like texture), Fleur de sel (a pinch)

Allergens

Milk

Dietetics

Dietary regimen

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

Calories

520 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 60g, Fat: 28g, Fiber: 1g, Sugars: 38g

Nutritional Information

Minerals

Calcium: 190mg, Potassium: 220mg, Phosphorus: 170mg, Magnesium: 25mg, Sodium: 180mg

Vitamins

Vitamin A: 290µg RAE, Vitamin D: 1.4µg, Vitamin B12: 0.8µg, Riboflavin (Vitamin B2): 0.3mg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

chinois or sieve, saucepan, whisk, pan, spatula, tray, plate

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Dessert

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@leparisdalexis

Origin

Cuisine

French

Geographic

France, Paris

Various

Aspect

Texture

Creamy, Mousse-like, Silky, Crunchy, Crisp

Flavors

Sweet, Vanilla-forward, Creamy, Buttery, Caramelized, Lightly Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerate : Up to 3 days (Store covered in an airtight container at or below 4°C (40°F).,Keep caramelized puffed rice separately in an airtight container at room temperature to retain crunch.), Freeze : Up to 1 month (Freeze the rice pudding without the caramel sauce and caramelized puffed rice.,Thaw overnight in the refrigerator; texture may become less creamy after thawing.)