Vanilla Rice Pudding with Salty Butter Caramel and Espelette Pepper

Ingredients

• 200 g Round rice (Arborio type) (Short‑grain rice, ideal for rice pudding)
• 500 ml Whole milk (At room temperature)
• 250 ml Whole liquid cream (35 % fat) (For extra creaminess)
• 100 g White sugar (For the caramel)
• 30 g Unsalted butter (Added to the caramel)
• 1 pinch Fleur de sel (Enhances the caramel)
• ½ tsp Espelette pepper (AOP) (Fine powder, adds a light heat)
• ½ bean Vanilla bean from Réunion (Split and scraped, seeds reserved)
• 500 ml Water (For the first cooking of the rice)

Instructions

1. Prepare the salty butter caramel

   Pour the sugar into a saucepan over medium‑high heat. Let melt without stirring until an amber color is reached.

   Time: PT5M

   Temperature: medium‑high

2. Incorporate the butter

   Add the butter cut into small dice to the melted caramel. Stir until fully incorporated.

   Time: PT2M

3. Finish the caramel

   Pour the liquid cream in a stream while whisking. Add the fleur de sel and Espelette pepper. Mix until a smooth sauce is obtained.

   Time: PT3M

4. Cool the caramel

   Transfer the caramel into jars, let cool for 15 minutes, then place in the refrigerator to thicken.

   Time: PT15M

5. Initial rice cooking

   Pour the water into the same saucepan, bring to a boil, add the rice and a half split vanilla bean. Stir as soon as the first boil appears to prevent the grains from sticking.

   Time: PT5M

   Temperature: high

6. Add the milk and vanilla

   When the rice has absorbed the water, pour the whole milk, add the vanilla seeds and bring to a gentle simmer. Reduce the heat and let simmer 30 minutes, stirring every 5 minutes.

   Time: PT30M

   Temperature: low

7. Incorporate the cream

   Add the liquid cream, mix and continue cooking 5 minutes until the rice is very tender and the consistency is glossy.

   Time: PT5M

   Temperature: low

8. Assemble the dessert

   Divide the hot rice pudding over the cooled caramel in each jar. Smooth the surface.

   Time: PT5M

9. Chill

   Close the jars and place in the refrigerator for at least 2 hours (ideally overnight) before serving.

   Time: PT2H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Round rice (Arborio type): Medium‑grain rice
• Instead of Whole milk: Semi‑skimmed milk, Unsweetened almond milk
• Instead of Whole liquid cream (35 % fat): Heavy cream, Coconut cream
• Instead of White sugar: Cane sugar
• Instead of Unsalted butter: Half‑salted butter
• Instead of Fleur de sel: Sea salt
• Instead of Espelette pepper (AOP): Sweet paprika, Cayenne pepper (less aromatic)
• Instead of Vanilla bean from Réunion: Vanilla extract, Bourbon vanilla bean

Equipment Needed

• Heavy‑bottomed saucepan (2 L)
• Whisk
• Wooden spoon
• Chef's knife
• Cutting board
• Transparent jars or ramekins (4 × 200 ml)
• Kitchen scale or measuring cup

Critical Steps — Do Not Skip

• Achieve an amber caramel color without burning.
• Stir the rice from the beginning to prevent it from sticking.
• Let the caramel cool and thicken before covering with rice.

Chef Tips from the Video

• Using a Réunion vanilla bean adds a unique aromatic depth.
• Lightly dust extra Espelette pepper just before serving for a surprise effect.

Troubleshooting

Storage

Refrigerator: Keep the jars sealed for 3 to 4 days.

Freezer: Not recommended; the rice pudding texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The caramel can be prepared 2 days ahead and kept in the refrigerator.
• The rice pudding keeps refrigerated and tastes best after a night.