ingredients
The Base
- Short-grain rice........................... 100g
- Milk ............................................. 500ml
- Sugar .............................................. 40g
The crème anglaise
- Egg yolks ........................................ 2
- Sugar ............................................20g
- Milk ......................................... 100ml
- Heavy cream 36%................... 100ml
- Madagascan vanilla bean .......1 bean
Steps
- Make a crème anglaise. Quickly mix together the egg yolks and sugar in a bowl. In a saucepan, heat up the milk, cream and split and scored vanilla bean.
- Once the mixture is hot, gradually combine it with the yolk and sugar mix, stirring all the while.
- Transfer the resulting mixture into a saucepan and warm it on a low heat, stirring constantly with a spatula until it thickens enough to coat the back of a spoon.
- Pour the resulting cream into a bowl and leave it to cool.
- Cook the rice pudding. Bring the milk to a boil in a large saucepan.
- Add in the rice and sugar.
- Cook at a medium heat for about 20 minutes, stirring regularly, until the rice has softened. Leave to cool and add in the crème anglaise.
- Serve warm or cold with your favorite sliced fruits.