Creamy rice pudding with salt-caramel sauce

Name: Creamy rice pudding with salt-caramel sauce
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 Vanilla pod; 700 ml Milk; 1 pinch(es) Alpine salt; 150 g Rice Pudding; 3 TABLESPOONS Sugar; 125 g Sugar; 150 g Fresh cream; 1/2 TEASPOON Alpine salt; 250 g Whipped cream

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 Vanilla pod
700 ml Milk
1 pinch(es) Alpine salt
150 g Rice Pudding
3 TABLESPOONS Sugar
125 g Sugar
150 g Fresh cream
1/2 TEASPOON Alpine salt
250 g Whipped cream

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Boil 600 ml milk, Alpine 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. Remove from heat and let rice pudding cool down while stirring several times.
2
For the caramel sauce, caramelise 125 g sugar until golden brown. Add crème fraîche, 100 ml milk and coarse Alpine salt. Leave to simmer until the caramel has dissolved. Let it cool down. Whip the cream until stiff. Fold into the cold rice pudding. Arrange rice pudding in glasses with the caramel sauce.