Rice pudding is one of my favorite desserts and I've been preparing it since I was little because it is the ideal dessert when you have nothing in your cupboards. Unfortunately MiniCook was traumatized as a child by the mother of a friend who forced him to finish this dessert he hated. My challenge of the day : to restore the taste of rice pudding ! The trauma remains but salted butter caramel worked and MiniCook finished his rice pudding, apples and caramel with salted butter alone, as a great.
Rice pudding, apples and salted butter caramel
Prep : 5mins
Cooking : Rice 30 minutes + Apple 10mn + Caramel 10mn
Serves 6 people
- 250g round rice or risotto
- 75cl milk
- 75g sugar
- 1 vanilla
- 2 bay leaves
- 2 apples
- 20g salted butter
- salted butter caramel sauce
Cook rice in boiling water for 3 minutes then drain thoroughly.
In a second pot, Boil the milk and to infuse a vanilla bean and 2 bay leaves then pour the pre-cooked rice. Cook over low heat for 30-40min, stirring very regularly.
In the mean time, Peel apples and cut into small cubes. Fry the apple cubes in a pan with a little salted butter over high heat for 10 minutes.
When all the milk has been absorbed by the rice, add sugar and let simmer a few minutes again. Depending on the consistency you want and to taste, add a little milk if necessary.
Arrange the warm rice pudding into individual ramekins, pour a few tablespoons of caramel sauce and salted butter and some hot apple cubes.
Salted butter caramel sauce
Recipe by Pascale Weeks
Cooking : 10mins
- 80g powdered sugar
- 40g salted butter (with salt crystals)
- 10cl cream
- 3 pinches of sea salt flower
Put the sugar in a saucepan and place over medium heat. Do not stir. The sugar will begin to dissolve and become liquid, to become an amber liquid.
Meanwhile, heat the cream in the microwave so that it is just simmering.
Once the sugar has turned into amber liquid (this operation takes 3 to 4 minutes), remove from heat and add the warm cream, paying attention to the projections.
Stir, quickly add the butter and stir again, until the sauce is creamy.
Put the pan on low heat and stir constantly for 2 3 minutes to melt any toffee bits. Add sea salt and stir.
Pour sauce into a glass jar, cover and set aside at room temperature. Reheat in microwave if necessary if you need the sauce to become very liquid again.
- Use for desserts : ice, crepes, yoghurt, rice pudding ...
- Le secret of the caramel : Do not add water, resist the temptation to stir and melt the sugar will turn himself in caramel.