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