Creamy rice pudding with sea salt caramel sauce

Name: Creamy rice pudding with sea salt caramel sauce
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 Vanilla pod; 600 ml Milk; 7-10 Tbsp Salt; 150 g Rice Pudding; 3 TABLESPOONS Sugar; 125 g Sugar; 100 ml Milk; 150 g Fresh cream; 1⁄2 Tsp coarse sea salt; 200 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 Vanilla pod
600 ml Milk
7-10 Tbsp Salt
150 g Rice Pudding
3 TABLESPOONS Sugar
125 g Sugar
100 ml Milk
150 g Fresh cream
1⁄2 Tsp coarse sea salt
200 g Whipped cream

Directions

1
Cut the vanilla pod lengthwise. Scrape out the pulp with a knife. Boil 600 ml milk, 1 pinch of salt, vanilla pod and pulp. Stir in rice pudding and 3 tbsp. sugar, bring to the boil again and let it swell at low heat for about 30 minutes, stirring from time to time.
2
Take it off the stove. Let rice pudding cool down while stirring occasionally.
3
For the caramel sauce, caramelise 125 g sugar until golden brown. Stir in milk, crème fraîche and sea salt and simmer until the caramel has dissolved. Let it cool down.
4
Whip the cream until stiff. Fold into the rice pudding. Fill cream rice pudding into glasses and serve with the caramel sauce.