In Elodie and Jean-François Piège’s family, food is naturally at the heart of every special occasion. In their new cookbook, Carnet de recettes de famille (Hachette), these lifelong food lovers share no fewer than 55 tempting sweet and savoury recipes, including this irresistible rice pudding, topped with caramel sauce and cinnamon. A wonderfully simple dessert to make, it was lovingly prepared by Elodie’s Portuguese grandmother every year to delight the whole family during the festive season. Fancy giving it a go this weekend?
Ingredients
Serves 6:
600 ml whole milk
400 ml single cream
100 g caster sugar
2 vanilla pods
150 g risotto rice
2 tbsp whipped cream
100 g caramel sauce, infused with cinnamon
Ground cinnamon
Method
Preparation: 15 minutes. Cooking time: 40 minutes.
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In a saucepan, gently heat the milk, cream, sugar and vanilla pods, split lengthways and scraped, then add the rice.
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Cook for 40 minutes, stirring regularly to prevent the mixture from sticking to the bottom of the pan.
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Transfer to a serving dish and refrigerate. Just before serving, fold in the whipped cream to give the rice pudding a lighter texture. Drizzle the caramel sauce over the top in a criss-cross pattern and finish with a dusting of ground cinnamon.
Discover also Nina Métayer’s pear and chocolate charlotte recipe and Yotam Ottolenghi’s comforting halloumi dish.
© Dimitri Coste
