Rice pudding with caramel
Rice pudding with caramel & toasted buckwheat
People
For 4Preparation time
45 minutesWinery pairing
Mumm Olympe
INGREDIENTS
Rice Pudding
- 125g round rice
- 75cl milk
- 75g superfine sugar
- 1 vanilla pod
Caramel
- 75g superfine sugar
- 20g salted butter
- 5cl whipping cream
2 tablespoonfuls buckwheat
Recipe
Step 1. Rice Pudding
- Plunge the rice into a large saucepan of boiling water and leave to cook for 3 min.
- Strain.
- Bring to the boil the milk with the vanilla pod split in two.
- Pour the rice into it and leave to cook for 25 min, mixing carefully.
- Add the sugar and leave to cook for another 2 min. Take off the heat and leave to cool.
- Divide up the rice pudding into glass serving cups.
Step 2. Caramel
- Pour the sugar into a saucepan and leave to cook until an amber caramel is obtained.
- Take off the heat and pour the cream in a thin drizzle, stirring constantly.
- Add the butter, mix for 2 min on a low heat. Leave to cool and pour it over the rice pudding.
Step 3. Buckwheat
Toast the buckwheat in a dry frying pan for 2 min. Sprinkle the buckwheat over the rice pudding and serve.
Mumm Olympe
Invited to all the best parties, Mumm Olympe champagne combines delicious sweetness with bright fruit and the House’s signature freshness.