Can you believe summer is almost over? I know, I know, is almost that going back-to-school day again. This summer has been amazing. I have gotten to know so many new places and people! I will tell you all about it soon, I promise, but let’s get to today’s recipe first, this traditional caramel rice pudding is just perfect.
This traditional caramel rice pudding recipe is all from my “belle mère” (French way of saying mother-in-law) (literally means beautiful mother), and Chantal, by the way, is the best.
We made this caramel rice pudding recipe, especially for my sister-in-law (belle sœur), Tessa who is pregnant and wanted to eat her Grandma’s famous caramel rice pudding recipe.
Ingredients
- 200 grams short grain rice
- 4 cups whole milk
- 3 egg yolks
- ½ cup sugar
- 1 cup cream
- ½ cup blond raisins
- 2 vanilla beans seeds
- ½ cup sugar for the caramel
- A pinch of salt
Instructions
- Rinse the rice and put it in a saucepan, then cover it thoroughly with cold water and add a pinch of fine salt. Bring to a boil and cook for 3 to 4 minutes.
- Then stop cooking the rice by draining it and rinsing it under cold water.
- Preheat the oven to 160 ° C (320 °F).
- In a saucepan, bring the milk to the boil with the split vanilla beans, then add the rice and cook over low heat for 30 minutes, stirring constantly.
- In a heavy-bottomed pan, place the sugar and make a caramel. Once the desired color is obtained, cover the molds from the bottom to the edges.
- Blanch the egg yolks and sugar, pour in the cream and add this mixture to the rice. Mix well together.
- Pour the rice mixture into ramekins and place in a bain-marie in the oven for 30 minutes at 160 ° C (320 °F).
- After cooling, unmold or enjoy directly in the ramekins. (You are so welcome) 🙂
Video
Nutrition
Caramel tips
Sugar and nothing else, especially no water!
Take a frying pan or sauté pan with a thick bottom (the stainless steel is perfect especially as its light color makes it possible to monitor the color of the caramel).
Heat gently (you must be patient at first) so that the sugar melts and becomes liquid and transparent (do not increase the heat because as soon as it starts to color, it will be ready really fast!).
When the desired color is reached (amber not too dark) cut the heat source and pour it into the ramekins by moving back and forth to coat them completely.
When you make caramel, it happens that it remains at the bottom of the saltire, or molds used. but, whether it is the cooking vessel, or the cake molds used, for cleaning it is enough either to soak with water overnight or to boil with water too.
2 thoughts on “Traditional caramel rice pudding”
I had never made a pudding in my life until I tried this recipe. The rice pudding was so yummy. It tasted like those that I had in French restaurants before.
Great writing!! And the pictures looks very delicious. Keep sharing the good stuff. Wish you all the best.