Rice pudding – Featherlight and perfectly balanced

The saying, “the proof of the pudding is in the eating” is definitely true for this rice pudding. This sweet dessert recipe has been developed by Bea Tollman, the founder and president of the Red Carnation Hotel Collection.

If you are a fan of traditional desserts, you will fall in love with this rice pudding. Although it has the reminisce of the old traditional version, this recipe takes it to another level.

In a Life of Food, Bea Tollman explains how the recipe became a staple at the Red Carnation Hotel Collection.

We had enjoyed a similar pudding while travelling in France, and were struck by its extraordinary lightness and balance. I was determined to recreate it, working from scratch. I confess that I often ‘force’ it on guests who insist that rice pudding is not for them – too rich, they protest, too heavy: almost invariably they are converted before tasting the second spoonful.

If you have tried this delightful pudding, please let us know in the comments of this recipe.

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Rice pudding recipe

5 from 1 vote

Recipe by Dirnise Britz Course: DessertCuisine: GlobalDifficulty: Easy

Servings

4-6

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Ingredients

• 75 g jasmine rice

• 100 g sugar

• 1 vanilla pod

• 4 strips lemon peel

• 500 ml whole milk

• 250 ml double cream

• 500 ml double cream (whipped)

• For the salted caramel sauce

• 250 g sugar

• 50 g butter

• 250 ml double cream

• 1 teaspoon sea salt (add more if necessary)

• For the caramelised nuts

• 250 g nuts, including pecans, pumpkin seeds, almonds and walnuts

• 125 g sugar

Method

• Put all the ingredients except the whipped cream into a saucepan and cook over moderate heat, stirring often to prevent burning, until the rice is tender and most of the liquid has been absorbed and has thickened to a pouring consistency. This takes about 30 minutes.
• Pour onto a flat dish and cover with cling film to prevent a skin forming, then let it cool. When the rice pudding has cooled, fold in the whipped cream.
• For the caramel sauce, put the sugar into a saucepan, add enough water so it resembles wet sand, and boil until a light caramel colour is reached.
• Remove from the heat and carefully whisk in the butter and cream, then return to the heat, bring back to the boil, and add sea salt.
• Toast the nuts in the oven. Put the sugar in a wide saucepan, add enough water so it resembles wet sand, and cook until the sugar is on the verge of caramelising.
• Turn off the heat and add the nuts, stirring vigorously. The nuts will crystallise, turning white and coated in sugar. Turn the heat back on and stir continuously to re-caramelise. The nuts should be individually coated in crusted caramel sugar.
• Serve a small bowl of rice pudding with a little caramel sauce drizzled on top and the warm caramel sauce and nuts on the side.

Notes

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