The combination of round cooked rice with spices such as vanilla and cardamom results in an impeccable rice pudding. The only thing left to do is caramelize the sugar, and you have yourself a winning dessert that’s perfect for personal servings.
Sure, using the microwave can significantly shorten the process, but with a "wow" dessert like this, you need to invest just a little more effort. This dish is a must for rice pudding lovers (you know who you are), and the delightful sugar caramelization at the end creates a crunchy crust that’s a joy to crack with a spoon and dig into.
Pro tip: It’s worth having a small blowtorch at home, and take note—it’s usually cheaper at hardware stores than at specialty kitchen stores.
Ingredients:
250 ml (1 cup + 2 tbsp) milk
150 grams (3/4 cup) cooked round rice
330 ml (1¼ cups + 2 tbsp) heavy cream
100 grams (1/2 cup) sugar
1 tbsp vanilla extract
1 cardamom pod
1 sage leaf
5 egg yolks from large eggs
For garnish: Demerara brown sugar, berries (strawberries, blueberries, raspberries), toasted sliced almonds
Instructions:
1. Cook the rice and milk mixture over low heat, stirring continuously for about 10 minutes.
2. In a medium saucepan, bring the heavy cream, sugar, vanilla, and spices to the brink of a boil.
3. Whisk the egg yolks in a medium bowl. Gradually add the cream mixture to the yolks, whisking constantly.
4. Strain the cooked rice and milk mixture, and add it to the cream and egg mixture. Pour the mixture into serving dishes. Microwave for 3 minutes (or bake in the oven for 15-20 minutes) until the custard sets but still jiggles in the center. Let it cool.
5. Before serving, sprinkle a thin, even layer of demerara sugar and use a blowtorch to caramelize it. Serve with fresh berries and toasted almonds.
Paula Shoval, in collaboration with Sugat