Creamy rice pudding with salt-caramel sauce

Name: Creamy rice pudding with salt-caramel sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Vanilla pod; 700 ml Milk; 1 pinch Salt; 150 g Rice Pudding; 3 TABLESPOONS + 125 g sugar; 150 g Fresh cream; 1/2 TEASPOON coarse sea salt; 250 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Vanilla pod
700 ml Milk
1 pinch Salt
150 g Rice Pudding
3 TABLESPOONS + 125 g sugar
150 g Fresh cream
1/2 TEASPOON coarse sea salt
250 g Whipped cream

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Boil 600 ml milk, salt, vanilla pod and pulp. Add rice and 3 tbsp. sugar, bring to the boil while stirring and allow to swell at low heat for about 30 minutes, stirring occasionally.
2
Remove from the heat and let the rice pudding cool down while stirring several times.
3
For the caramel sauce, caramelise 125 g sugar until golden brown. Add crème fraîche, 100 ml milk and sea salt. Leave to simmer until the caramel has dissolved. Let it cool down. Whip the cream until stiff.
4
Fold under the cold rice pudding. Arrange the rice pudding in glasses with the caramel sauce.