Rice pudding with caramel sauce

Rice pudding with caramel sauce

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Ingredients

• Mistral rice flakes - 3/4 cup (30 g)
• milk-1 l (300 ml.)
• sugar-3/4 tbsp. (1 tbsp)
• vanilla sugar - 1-2 pinches.
• salt - 1-2 pinches.
• for the sauce:
• sugar-0.5 tbsp. (2 tbsp)
• water-4 tbsp. (1.5 tbsp)
• hot milk - 0.5 l (150 ml.)
• flour-1 tbsp. (1 tsp)
• yolk-2 pcs. (1 PC. )
• vegetable oil for greasing the mold.
• blackcurrant lozenges for decoration - 10 pcs.

Step-by-step manufacturing recipe

A fascinating, easy-to-make pudding, topped with the most delicious caramel, it’s a little more difficult to create, but at least you can do it! I found the recipe in an old Russian cookbook, without a photo, so I designed it to my own taste))) I reduced the recipe by about one serving, it was just enough for such a tower, there was a little sauce left, but it is so tasty that you can enjoy it just with coffee! In parentheses I indicated the amount that I took).

Let's start cooking ordinary rice porridge; using Mistral flakes it will turn out much faster and more tender! When the Mistral flakes have boiled and the porridge has set, leave it aside to cool. For now, let's prepare a mold into which we will pour the porridge. I chose a silicone mold for baking muffins and filled one cell with cooled porridge, greasing it with vegetable oil without aroma. We put it in the refrigerator so that the pudding sets, I put it away at night (that is, in the dark) !

Now let's make caramel sauce: take a saucepan with a thick bottom and heat sugar and water over low heat, in other words, turn the syrup into a slightly burnt one - this will be the base of the caramel flavor. You must not miss the moment when the color remains light brown and does not turn into dark brown, otherwise there will be bitterness in the sauce! Heat the milk in the microwave for a minute and, stirring quickly, pour almost all of the milk into the caramel (it will rise and sizzle, it’s better to remove it from the heat for a minute!). Add a spoonful of flour, stirring it in a cup with milk, stirring constantly and finally the yolk (separate it from the white), mixing it with a small amount of milk before. Cook until thickened. If it is very thick, add milk a spoonful at a time. If flakes of yolk are visible (like mine, while I was taking pictures!), rub through a sieve, but it’s worth it, believe me, it will be tender)))

Pour the sauce onto the bottom of the plate (not all of it). We take the mold out of the refrigerator, cover it with a narrow board, turn it over, carefully separate the mold and let the pudding slide onto the plate in the center. Pour the rest of the sauce over the top of the pudding until it drips perfectly. It's very tasty, you won't stop until you've eaten it all)))

Rice pudding with caramel

Make Sweet Caramel Rice Pudding with this detailed recipe. This tender dessert is perfect for starting a new day or for a banquet.

Ingredients

• 140 ml cream 33% (for caramel)
• 125 g sugar
• 100 ml cream 10% (for rice)
• 100 grams of dry rice (preferably Arborio variety)
• 50 g butter
• 2 eggs (yolks)
• 2 tsp soy sauce (you can change half a teaspoon of salt)

Recipe for making a dish at home

1. Pour heavy cream into a saucepan and place over medium heat. Heat them almost to a boil and remove from heat. Pour sugar (about 90-100 g) into a frying pan, place it over medium heat and (without stirring) cook until it melts.
2. To heat the sugar more evenly, tilt the pan in different directions. As the sugar becomes watery, pour in the hot cream evenly, stirring continuously the caramel for rice pudding.
3. Stirring occasionally, cook over medium heat for about 2 minutes. Then add butter and stir thoroughly. Cook for another 2 minutes, then remove the pan from the heat and add soy sauce. Stir the caramel quickly until smooth and transfer to a separate container.
4. You can store this caramel in a tightly closed jar for up to 2 weeks (in the refrigerator). Pour the rice into a saucepan and add 150 ml of clean water. Place the pan on the heat and bring to a boil, then reduce the heat to low.
5. Cook the rice porridge for about 8 minutes until the water evaporates and pour in the low-fat cream. Stir the porridge, cook until completely cooked and the cream is absorbed. Meanwhile, separate the yolks from the whites and thoroughly beat with a mixer with 2 tbsp. Sahara. You should get a light creamy mass; to do this, beat for about 3 minutes at high speed.
6. When the rice porridge has absorbed the cream, remove the pan from the heat and add the yolk cream. Quickly stir the porridge until smooth and return to the heat. Boil the rice pudding, stirring, until thickened (1-2 minutes).
7. If desired, the resulting mass can be mashed with a fork, crushed with a masher, or crushed in a blender. Place the hot rice pudding into portioned molds and pour over the caramel, you can add a tablespoon of ice cream. Bon appetit!
8. If you let the rice pudding sit overnight (that is, in the dark) in the refrigerator, it will thicken even more and have the most tender consistency.

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Rice pudding with milk and apple caramel

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• Rice 25 g
• Water 80 ml.
• Milk 250 ml.
• Sugar 1 tbsp.
• Egg yolk 1 pc.
• Corn starch 1 teaspoon.
• Apple 1 pc.
• Sugar 2 tbsp.
• Cinnamon 0.5 tsp
• Lemon juice 2 tbsp.

• Useful for you : 40 min.
• Geography of the dish : Turkish
• Main ingredient : Rice
• Type of dish : Breakfast

Rinse the rice in several waters, cover with clean water, add a pinch of salt and put on fire. After boiling, simmer covered over low heat for 12 minutes.

Pour out a little milk from the stated amount, stir with a whisk with cornstarch.

And egg yolk.

Pour the rest of the milk into the cooked rice, add sugar, vanillin and bring to a boil.

Pour the milk mixture with starch into the boiling mass in a narrow stream, always stirring while doing so. Cook until thickened.

Add butter to thick porridge and stir.

Fill the portion molds with pudding, place in a suitable container and pour in hot water to cover the molds to the middle. simmer covered over low heat for 15 minutes.

Meanwhile, prepare the apple caramel. Add sugar, cinnamon and finely chopped apple to the pan. Pour in a couple of tablespoons of water and simmer until the apples are soft.

At the end of production, squeeze out the lemon juice. Cook for a few more minutes.

Divide the caramel into the molds and serve cooled or warm.

An ancient recipe for the most delicate rice pudding from a French chef

Rice pudding, made by French chefs, has long been transformed into one of the most popular dishes in the world. During the pandemic, chefs began posting simplified recipes for this unusual dessert on their own social networks, so that citizens in self-isolation could treat themselves to their favorite dish at home.

The Origin of Rice Pudding

Rice pudding in different versions has existed around the world for quite a long time. But the very first appearance of this dish is described rather vaguely. Some sources say that pudding first originated in China, others - in India. Even if this is so, there are significant differences between these puddings.

While in China it is prepared with fruits, sugar and bombas, the Indian version is made with spices. Today, almost every culture has its own version of making dessert: with spices, fruits, sugar, boiled, baked or steamed. And they time the dish to coincide with a specific holiday. While Hindus associate the dish with the god Shiva, in Scandinavian countries sweet rice is a must-have treat for elves at Christmas.

From special to traditional

In France, sweet rice pudding is a children's dessert and virtually everyone associates it with joyful holidays. Culinary historians and food culture researchers have long identified pudding as a traditional dessert that both children and adults would love to indulge in. For a long time.

There is a version that the French first cooked rice in the 14th century. Then on ordinary days it was cooked with broth, and during Lent - with almond milk, because the church prohibits eating products of animal origin during Lent.

Rice in those days was a must for consumption by the sick and children due to its good nutritional properties. It is easily digestible and mixes perfectly with other products. Rice was the food of aristocrats and was served with milk and sugar especially in the highest circles. If it ended up on the table of the poor, it was cooked in vegetable broth. But this happened very rarely, because rice was a curiosity in itself.

Rice Spread

Most likely, due to its rarity, rice became associated with the highest cuisine. It was served at the tables of aristocrats with saffron and sugar. All three ingredients were very expensive, and only the rich and noble could afford them.

Two centuries later, rice began to spread intensively not only throughout France, but also throughout Europe. And this entailed a decrease in its price. Now representatives of the middle class and peasantry could afford it, but only on holidays. And when the French, several centuries later, learned to grow sweet beets and make sugar from them, rice gradually began to transform into a real ubiquitous dessert.

Chefs began to experiment and serve not just porridge with sugar, but various additives and even alcohol. Therefore, the idea that sweet rice is a dessert has been around for quite some time, only about 100 years.

More than food

But behind every ordinary state dish there is something more. Perhaps you have noticed that people really love to eat traditional national dishes from plastic containers or cardboard boxes that street vendors use. This is an indicator that it is not so much the taste of a dish that is important, but its belonging to a culture, for example. And if you cook the same sweet rice at home in a copper pan, then this is a real holiday.

Homemade

Most housewives prefer to change the recipe on their own, trying to come up with something of their own based on the classics. They reduce or increase the proportion of cream, add yolk, which changes the texture of the rice pudding significantly. It ceases to be light and airy. Adding cinnamon or caramel also affects the density.

But on the other hand, when professional chefs do this, it is done only to give the dish a modern look and texture. After all, rice pudding is at least 500 years old, no joke. The most popular version of pudding these days is with caramel, which is poured on top of creamy rice.

Jego pudding

Chef Stefan Zhego also loved experimenting with caramel, but much earlier, 16 years ago. According to him, he would never have thought of the fact that rice milk porridge remained on the market for so long, he considered it a rapidly passing fashion and simply, with the help of caramel, tried to keep the pudding on the menu of his own restaurant as long as possible. In addition, he found a recipe that would be similar to the dessert from his youth.

Modern cuisine is quite poor in such dishes, and rice pudding occupies first place among the tastes of youth. As soon as caramel was added to the pudding, the dessert instantly became the most popular dish in the restaurant, and at the moment the chef can no longer cross it off the menu, so the pudding has become the calling card of the French establishment. The dish brings guests pleasure in taste and leaves a long memory. Almost everyone returns to the restaurant again and again because they cannot prepare this particular pudding at home.

Traditional pudding

For traditional pudding you will need:

• 1.5 liters of milk;
• a bag of vanillin or one vanilla pod;
• 300 g round rice;
• 300 g sugar;
• a glass of cream.

Pour milk and cream into a saucepan, bring to a boil and add rice. Reduce the heat to low and cook with the lid closed for 40 minutes, stirring constantly. The rice should cook until creamy.

After this, add sugar, vanilla and simmer for another 10-15 minutes. Then it is better to remove the vanilla pod, otherwise it will taste bitter. The pudding should be stored in the refrigerator. When serving, place a suitable portion on a plate and heat separately.

Nut caramel

Another popular option is pudding with nuts.

Take 250 g of pistachios, walnuts and almonds, fry everything in a hot oven with half a teaspoon of butter. Let cool.

For the dish you will also need 125 g of unsalted butter and 190 g of sugar, preferably coffee.

Place a deep saucepan on the fire, heat it, pour sugar into it and add butter. Stir constantly, wait until the sugar dissolves completely.

Then add coarsely chopped nuts to this mixture and mix.

The resulting mass must be poured onto a baking sheet, leveled and set aside until completely hardened. Then you can break off or chip off the caramel flakes and add to the pudding.

Salted caramel

Any salted caramel fans here? The recipe is for you. For production you will need:

• 600 g of the heaviest cream;
• 125 g salted butter;
• 600 g sugar;
• 35 g sea salt;
• 10 g gelatin.

Again, a deep saucepan will come in handy. Put it on medium heat, pour in sugar, add butter, mix and wait until you get caramel.

Once the sugar has completely melted, remove from heat and add cream, sea salt and gelatin in a thin stream. Stir and place on low heat.

Cook the mixture for about half an hour, stirring constantly, remove from heat, let cool to room temperature, and then put in the refrigerator.

Whip another 25 g of cream at high speed with a mixer until a strong foam is obtained, and using a spoon, carefully spread it onto the caramel.

The mixture must harden within 24 hours. Then we take it out, chop it into small pieces with a knife and, when serving, put it in small bowls so that anyone can take the right portion for themselves.