Milk rice is one of my cute sins forever … and I believe that there are many of us in this case. It was the Clear Heitzler Pastry Cheffe who blew me up with the idea of integrating custard with cooked rice, and I immediately loved the concept!
The recipe for milk rice, vanilla custard
Preparation: 15 min
Cooking: 1h10
For 4 people
For milk rice
70 cl of milk
30 g of sugar
2 pinches of salt
100 g round rice for dessert
For custard
50 cl of whole milk
1 vanilla pod
4 egg yolks
30 g of sugar
1 pinch of salt
For the decor
60 g hazelnut
40 g of almonds
1. Heat the milk with the sugar and salt. Add the rice. Cook 40 min at a boil, stirring regularly.
2. Prepare the custard: Pour the milk into a saucepan, add the vanilla seeds as well as the whole pod cut in half. Cover and heat – by watching – until small boil. Remove the vanilla pod.
3. Mix the yolks, sugar and salt. Add the hot milk, then pour again into the pan. Cook for 3 min, until the cream coats the spoon.
4. Mix the cooked rice with 30 cl of custard. Leave to cool, cover and set aside in the refrigerator.
5. Preheat the oven to 180 ° C (Th. 6).
6. Place the hazelnuts and whole almonds on a baking sheet. Bake them for 20 min. Place them in a cloth and rub them to remove the skins. Coarsely chop them with a knife.
7. Serve the rice with cooled milk, lying with the remaining custard if necessary, and the chopped dried fruits.
Namely before launching
- The secret of rice in milk lies in cooking, and in particular the power of the fire, which should not be too strong.
- If the cooked rice is a little compact at the end of cooking, do not worry, the custard will fluidify the whole.
- Do not push the cooking of custard too much, otherwise the eggs will coagulate. If this happens, a mixer and it will no longer appear!
- I have little sweet each preparation. Obviously, you can increase the doses or add a touch of caramel, for more gluttony.
Tip: cooking the cream
© Marjolaine Daguerre
Pass your finger on the spoon to check the cooking of the cream: if it stays in place, it’s good, you can stop cooking. It is said that she is “numerous”.
Tip: English covered

© Marjolaine Daguerre
At the end of the recipe, there will remain custard … It’s not lost! Once the rice with milk is completely cooled, check its consistency, and extend it with the cream if necessary.
Tip: how to peel oilseeds

© Marjolaine Daguerre
To remove the skin from the hazelnuts and roasted almonds, place them in a clean cloth and rub them together. You can also rub them gently between your fingers.
The recipe for milk rice, vanilla custard

© Marjolaine Daguerre
Discover the recipe for milk rice, vanilla custard
Tip: cooking the cream

© Marjolaine Daguerre
Pass your finger on the spoon to check the cooking of the cream: if it stays in place, it’s good, you can stop cooking. It is said that she is “numerous”.
Tip: English covered

© Marjolaine Daguerre
At the end of the recipe, there will remain custard … It’s not lost! Once the rice with milk is completely cooled, check its consistency, and extend it with the cream if necessary.
Tip: how to peel oilseeds

© Marjolaine Daguerre
To remove the skin from the hazelnuts and roasted almonds, place them in a clean cloth and rub them together. You can also rub them gently between your fingers.
The recipe for milk rice, vanilla custard

© Marjolaine Daguerre
Discover the recipe for milk rice, vanilla custard