Another classic recipe !
I followed Françoise Bernard's advice but I made my own mix of ingredients !
As a result, it's really creamy, sweet and tasty rice pudding,
especially with a spoon of quince jam on the top :)
You will need :
7oz. / 200gr pearl rice, arborio rice
- I used the same rice as for sushis -
3 2/3 cups fresh milk (30.4 fl.oz/90cL)
3tsp vanilla extract or a vanilla bean grated
1/3 cup + 2tbsp white sugar (2.5 oz/70gr)
1tbsp of butter
Jam from a citrus fruit :)
Precook the rice
Rinse the rice until water is clear
Bring to a boil in a saucepan full of water with 1 pinch of salt.
Let it boil 5 minutes, turn the stove off and drain the rice.
Preparing the rice pudding
Pour in a wet saucepan the milk, the vanilla, the sugar and the drained rice.
Cover and let it cook at low heat until almost totally absorbed by the rice.
It takes 40 minutes or so. Stirr a few times while cooking.
After 40 minutes, turn the stove off, stirr in the sugar and the butter.
Pour in ramequins or any dish you prefer, cover with a plastic film.
Refrigerate 2 hours before serving
- well, try to refrigerate :) -
Serve when cooled, nature or wih a jam, a syrup... etc.