An old caramelized rice cake, unctuous and fragrant.
For 6 people
Round rice: 200 g
Whole milk: 1 l
Yellow (s) of egg (s): 3 piece (s)
Sugar powder: 80 g
Vanilla pod (s): 1 piece (s)
Whole liquid cream: 5 cl
Fine salt: 1 pinch (s)
For the mold (s)
Sugar powder: 100 g
DESCRIPTION OF THE RECIPE
Rinse the rice and put it in a saucepan, then cover it thoroughly with cold water and add a pinch of fine salt. Bring to a boil and cook for 3 to 4 minutes.
Then stop cooking the rice by draining it and rinsing it under cold water.
Preheat the oven to 160 ° C (5-6).
In a saucepan, bring the milk to the boil with the split vanilla bean, then add the rice and cook over low heat for 30 minutes, stirring constantly.
In a heavy-bottomed pan, arrange the sugar and make a caramel. Once the desired color is obtained, line the molds with the bottom and edges.
Blanch the egg yolks and sugar, pour in the cream and add this mixture to the rice. Mix well together.
Pour the rice mixture into ramekins and place in a bain-marie in the oven for 30 minutes at 160 ° C (pH 5-6).
After cooling, unmold or enjoy directly in the ramekins.
“You can make this rice cake in individual molds as well as in a family mold.”