Rice Pudding with Caramel Cream and Almond Praline
- Makes4-6 servings
- Cook Time3 hours
- Active time plus cooling1 hour active
- 7
Riz au lait, or rice pudding, is the signature dessert at L’Ami Jean, a Parisian bistro known for its innovative takes on robust French fare. Rice pudding typically is heavy, but chef Stéphane Jégo lightens his with whipped cream and pairs it with a mousse-like whipped caramel and caramelized nuts. If you prefer, instead of making the praline, simply top with chopped toasted nuts. For make-ahead convenience, there are a couple good stopping points in the recipe. After cooling, the pudding and caramel can be refrigerated a couple days. After the whipped cream is folded in, they will hold for one day.
Don’t use Arborio rice, as it remains too firm. We prefer Japanese-style short- or medium-grain rice, which cooks up with a soft, lush texture. When making the caramel, don’t allow the butter-sugar mixture to get too dark before adding the cream. The flavor is best if the mixture is brought only to the smoke point before the addition of cream halts the cooking.
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