Ingredients
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rice pudding
- 1 l of whole milk
- 50 cl of liquid cream
- 2 vanilla pods
- 200 g caster sugar
- 200 g of round rice
-
dairy caramel
- 125 g of powdered sugar
- 25 cl of liquid cream with 35% mg
-
dried fruits
- 60 g flaked almonds
- 60 g whole hazelnuts
- 30 g whole green pistachios
Preparation
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Prepare the rice pudding. Heat the milk and cream in a saucepan over medium heat. Split and scrape the vanilla pods into the pan, then throw the pods in. Add the sugar and rice. Bring to a boil. Cook over low heat for 35 to 40 minutes uncovered.
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Remove the pods and let cool for 20 minutes, then set aside for 1 hour in the refrigerator.
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Prepare the caramel. Pour the sugar into a large saucepan, add 2 tbsp. of water and bring to a simmer. Cook over medium heat until you get an amber caramel. Remove from the heat and cook, incorporating the liquid cream. Return to the heat and cook for 1 minute. Turn off the heat and let cool, stirring regularly, until completely cooled.
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Preheat the oven to 180°C. Spread the dried fruits on a baking sheet and bake until browned and crunchy.
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Arrange the rice pudding in a bowl. Serve the caramel and dried fruit separately.
