CREAMY NOROHY VANILLA RICE PUDDING
An original recipe by Guillemette Auboyer
INGREDIENTS
FOR THE BASE:100 g short-grain rice
500 ml milk
40 g sugar
FOR THE CRÈME ANGLAISE:
2 egg yolks
20 g sugar
100 ml milk
100 ml heavy cream 36%
2 egg yolks
1 bean Tahitian Vanilla Bean
FINISHING AND PLATING
- Make a crème anglaise. Quickly mix together the eggyolks 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 andwarm it on a low heat, stirring constantly with a spatulauntil it thickens enough to coat the back of a spoon (or it reaches 185°F/85°C on your thermometer). 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.
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