RICE PUDDING
A recipe fit for a pastry chef.
Can rice pudding get any better than this recipe inspired by a renowned pastry chef ? I don’t think it can. Pierre Herme is one of France’s most recognized pastry chefs and this recipe is inspired by his rice pudding recipe.
INGREDIENTS
200 g (7 oz) rice
900 ml (3 3/4 cups) milk
120 g (3.5 oz) caster sugar
1 vanilla bean (split and seeded)
2 egg yolks
1 pinch salt
30 g (1 oz) butter
PROCEDURE
Place a large saucepan over medium heat and pour the milk in followed by the sugar and the vanilla bean. Leave to warm up gently.
Fill a separate medium size saucepan with water and bring the water to the boil. When the water boils, rinse the rice under cold water in a wire mesh sieve and then plunge the rice into the boiling water and leave it to cook (blanch) for 2 minutes. After 2 minutes, strain the rice through the sieve and add it to the warm milk. Stir gently.
Now turn the heat to low and allow the rice in milk mixture to simmer gently (partly covered with a lid) for 35 to 40 minutes. Stir the mixture from time to time to prevent any of the rice sticking to the bottom of the saucepan.
After 40 minutes, turn the heat off and add the cold butter plus a pinch of salt to the rice. Stir gently with a wooden spoon until the butter is incorporated.
Now add the two egg yolks to the rice and keep stirring gently until the rice pudding develops a “pale yellow” custard color. This usually takes less than a minute.
Once the egg yolks are fully incorporated, spoon the rice pudding into a large baking tray or dish and remove the vanilla pod. Level the top with a spoon or spatula and then cover with cling film that sits directly in contact with the rice.
Place the rice pudding in the fridge and let it cool for between one and two hours to allow the vanilla flavor to develop fully.
This rice pudding recipe tastes best served fridge cold.
Serving options:
Add a few spoonfuls of rice pudding into small bowls with a light dusting of cinnamon and a drop of Grand Marnier orange liquor. Also delicious with a side of freshly baked quartered apples or red fruit coulis.