Rice Pudding with Caramel Cream and Almond Praline
- Makes4-6 servings
- Cook Time3 hours
- Active time plus cooling1 hour active
- 4
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.
Step 1
In a large saucepan, stir together the rice, salt and 2 cups water. Bring to a boil over medium-high, then reduce to low, cover and cook for 20 minutes; the rice will be al dente and will have absorbed most of the water. Stir in the milk and ¾ cup sugar. If using a vanilla bean, scrape out the seeds, then add them and the pod halves. Return to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the grains are completely tender and the mixture is thick and creamy, about 20 minutes.
Step 2
Transfer to a large bowl. If you used a vanilla bean, remove and discard the pod halves; if using vanilla extract, stir it in now. Cool completely. Cover and refrigerate until well chilled, at least 2 hours or up to 2 days.
Step 3
In a medium saucepan over medium, melt the butter. Stir in the remaining 6 tablespoons sugar; cook, stirring, until the mixture resembles peanut butter in color and begins to smoke at the edges, 4 to 5 minutes; the mixture will not be emulsified. Quickly remove from the heat and carefully stir in the 1 cup cream; the mixture will bubble vigorously. Return to medium and cook, stirring, until any hardened bits have dissolved, 1 to 2 minutes. Transfer to a medium bowl and cool completely, then cover and refrigerate until well chilled, at least 2 hours or up to 2 days.
Step 4
In a medium bowl, use a hand mixer to whip the remaining ½ cup cold cream on medium-high until it holds soft peaks, about 2 minutes. Remove the chilled pudding from the refrigerator and stir to loosen. Add the whipped cream and fold in until incorporated. Transfer the pudding to a serving bowl; if not serving right away, cover and refrigerate up to 24 hours.
Step 5
Using the hand mixer, whip the chilled caramel on medium-high until it holds soft peaks, 30 to 60 seconds. Transfer to a serving bowl; if not serving right away, cover and refrigerate up to 24 hours. Serve the chilled rice pudding and caramel cream family style, with the almond praline offered separately for sprinkling on top of individual portions.
