This rice pudding recipe is suitable for 6 people. Pour 1.5 liters of milk into a saucepan. Add 7 tablespoons of powdered sugar and 1 sachet of vanilla sugar. When the milk is boiling, pour in 150 g of round rice (arborio, carnarolli, etc.) and lower the heat. The rice pudding should cook slowly for about 1 hour. Stir from time to time then leave to cool. Enjoy warm or cold. You can also flavor your rice pudding with a twist of lemon or orange. And for an even more original recipe, add a few drops of coloring. The all-pink rice pudding, for example, should wow your guests!
Also called "teurgoule", this rice pudding is a Norman specialty. For 6 people, mix 200 g of round rice (arborio, carnarolli, etc.) with 1.8 liters of whole milk, 150 g of powdered sugar, 1 tablespoon of melted butter, 1 tablespoon of vanilla extract and 1 tablespoon of cinnamon powder. Pour into a fairly deep terracotta dish and bake for 4 to 5 hours in the oven at 170°C (thermostat 5/6). During cooking, cover the dish with a sheet of aluminum foil to prevent the top of the rice pudding from browning too much. You can enjoy this dessert warm or cold.
For all the gourmands, here is an even tastier recipe… Prepare the rice pudding following the traditional recipe. Then prepare a salted butter caramel. To do this, heat 150 g of dry powdered sugar in a non-stick pan, without stirring. Once the sugar is melted, add 20 cl of liquid fresh cream and 80 g of salted butter. Mix very gently with a spatula until the mixture is homogeneous. Then coat your cooled rice pudding with this salted butter caramel. Serve warm… and enjoy!
