Heads up, cult dish. Amongst the sweet treats to have tested at least once in a lifetime, the rice pudding of Bruno Doucet has every foodie in Paris at his mercy. And here is his very secret recipe.
In a pan on an average flame, pour the milk and the liquid cream.
Slit the vanillas pods and scrub the seeds above the pan, then throw in the pods.
Incorporate the sugar and the rice.
Bring to a boil, then lower the flame and allow to cook for 35 to 40 minutes at a very very soft temperature.
Cool down during 20 minutes at room temperature, then at least one hour in the icebox. Serve with a few dried fruit and a milky caramel.