Rice Pudding – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Rice pudding: heat the milk with the sugar, salt, vanilla and rice, without rinsing the rice. Bring to a boil, lower the heat and cook for 22 minutes, or until the rice is cooked through, stirring often.
2. Off the heat, stir in the white chocolate (or butter) cut into small pieces until well combined. Refrigerate for up to 3 days.
3. Crème anglaise: heat the milk with the cream and sugar. When it reaches 50°C (120°F), add the yolks and blend with an immersion blender. Cook to 85°C (185°F).
4. Fold the crème anglaise into the warm rice. Fill cups or ramekins and refrigerate.
5. Caramel tuile: cook the sugar in a frying pan over medium heat until nicely brown, taking care not to let it go pale or burn. Stop when it begins to smoke.
6. Spread the caramel thinly and quickly on a baking mat with a greased spatula, then let it cool. Break it up and grind it very finely in a food processor, sieve, and re-grind the visible crystals.
7. Using a greased sieve on a greased baking mat, shape the powder into the desired shapes. Bake at 180°C for 2 minutes, cool, and store in an airtight container.
8. Top the chilled rice puddings with the tuiles and melt them quickly with a kitchen blowtorch.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggMilkRiceCreamHeavy creamWhite chocolate