I made this for my dad after watching a Michelin Star chef do it for his restaurant and why yes this has taking rice pudding to a whole other level it is not your traditional rice pudding and scare blue! There was not skin!
This is much richer and more of a creme englaise custard rice pudding, in its own right a gorgeous pudding but the main reason is that the skin is missing, and I know for some of you traditionalist this is a big part of your rice pudding, this I will work on, yuk! from my dad’s point of view it is the best bit and essential. But with all that said, my family still gobbled it all down with delight.
Ingredients
(serves 2)
90g pudding rice
90g sugar
250ml double cream
250ml full fat milk
1 tsp vanilla bean paste
5 egg yolks
Wash the rice several times and place in a pan with the cream and milk, bring to a gentle simmer and cook for approx 20 minutes until the rice is cooked, meanwhile place the egg yolks, sugar and vanilla paste in a bowl and whisk until light and fluffy.
Take two ladles of the rice milk from the cooker and add to the egg yolks mixture, whisk quickly to incorporate, add the rest of the rice milk and mix well, add everything back to the saucepan and cook gently for a further 2 minutes and then serve. If you want a hint of skin place the rice pudding under the grill for a couple of minutes, this will not give you that traditional thick baked skin but might be a compromise.
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