by Aude Camus
What a gloomy weather! I’m just not ready yet for typhoon season … it makes me wanna sit on the couch and do nothing except indulge on comforting food. Speaking of comforting food, this week’s recipe definitely is a comforting one: who’s in for some Riz au Lait (also known as French rice pudding)?
What a gloomy weather! I’m just not ready yet for typhoon season … it makes me wanna sit on the couch and do nothing except indulge on comforting food. Speaking of comforting food, this week’s recipe definitely is a comforting one: who’s in for some Riz au Lait (also known as French rice pudding)?
Ingredients (for 6 people):
This riz au lait ain’t just any riz au lait and is served by chef Jégot with a salted butter caramel cream and peanut brittle. Of course, if you are in a rush, you can do the riz au lait only but believe us, you wanna try the full recipe at least one!
For the peanut brittle
100g of pistachios
100g of nuts
100g of almonds
50g of unsalted butter
75g of brown sugar
Roast your almonds in the oven with 2-3 pats of butter
Do a caramel in a pan with the butter and the brown sugar
Add the pistachios and nuts to your caramel and mix well so that all nuts are well coated with delicious caramel
Pour it all on the roasted almonds
For the salted butter caramel cream
240g (24cl) of liquid cream + 1L of liquid cream which will be whipped
50g of salted butter
240g of sugar
15g of sea salt
2 leaves of gelatin
Do a caramel in a pan with the butter and the sugar
Take the pan out of the fire and add the 24cl of liquid cream, the sea salt and the gelatin leaf before cooking again for 30 minutes
Leave it to cool off
Whipped the remaining 1L of liquid cream until you have a nice whipped cream and add it to your cool caramel
For the riz au lait
1L of milk
Vanilla
200g of dessert rice
200g of sugar
400g (40cl) of liquid cream
Cook the milk together with a few drops of vanilla and add the rice. Give it 40 minutes
When the rice starts to crash between your fingers you can add the sugar and then continue cooking for another 15 minutes
Take out of the fire and leave it to cool off
Whipped the cream and add it to the rice
It’s now time to serve: a nice portion of riz au lait, top it up with a big spoon of salted butter caramel cream and add some peanut brittle on top.
This riz au lait ain’t just any riz au lait and is served by chef Jégot with a salted butter caramel cream and peanut brittle. Of course, if you are in a rush, you can do the riz au lait only but believe us, you wanna try the full recipe at least one!
For the peanut brittle
100g of pistachios
100g of nuts
100g of almonds
50g of unsalted butter
75g of brown sugar
Roast your almonds in the oven with 2-3 pats of butter
Do a caramel in a pan with the butter and the brown sugar
Add the pistachios and nuts to your caramel and mix well so that all nuts are well coated with delicious caramel
Pour it all on the roasted almonds
For the salted butter caramel cream
240g (24cl) of liquid cream + 1L of liquid cream which will be whipped
50g of salted butter
240g of sugar
15g of sea salt
2 leaves of gelatin
Do a caramel in a pan with the butter and the sugar
Take the pan out of the fire and add the 24cl of liquid cream, the sea salt and the gelatin leaf before cooking again for 30 minutes
Leave it to cool off
Whipped the remaining 1L of liquid cream until you have a nice whipped cream and add it to your cool caramel
For the riz au lait
1L of milk
Vanilla
200g of dessert rice
200g of sugar
400g (40cl) of liquid cream
Cook the milk together with a few drops of vanilla and add the rice. Give it 40 minutes
When the rice starts to crash between your fingers you can add the sugar and then continue cooking for another 15 minutes
Take out of the fire and leave it to cool off
Whipped the cream and add it to the rice
It’s now time to serve: a nice portion of riz au lait, top it up with a big spoon of salted butter caramel cream and add some peanut brittle on top.