Rice pudding, Ginger and Caramel
Ingredients
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Rice pudding
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Round rice
200g
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Milk
1L
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Cream
500ml
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Palm Flower Sugar
80g
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Young Ginger
1.5 tbsp
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Crispy puffed rice
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Puffed rice
75g
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Palm Blossom Sugar
55g
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Water
10ml
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Kampot Fleur de Sel
1 pinch
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Caramel
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Sugar
180g
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Water
10ml
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Butter
110g
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Cream
20cl
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Fleur de Sel
4 pinches
Rice pudding:
In a saucepan, bring the milk, cream, Palm Sugar, rice and Young Ginger powder to the boil.
Reduce the heat and simmer over a low heat for around 30 to 35 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
Pour the mixture into a container. Cover with cling film until it touches the surface. Leave to cool completely, then set aside in the fridge until ready to serve.
Caramel:
In a saucepan, melt the sugar with the water over a medium heat until you obtain a golden caramel colour. Remove from the heat and gently whisk in the butter, then stir in the cream. Return to a low heat, add the fleur de sel and stir until smooth. Leave to cool.
Crispy puffed rice:
Dissolve the sugar and water in a saucepan over medium heat.
Cook until you obtain a golden caramel.
Add the puffed rice to the caramel and stir quickly to coat well.
Spread the mixture out on a baking tray lined with baking parchment.
Sprinkle with Fleur de Sel and leave to cool.
Serve the rice pudding in bowls, drizzle with the caramel and sprinkle with the crispy puffed rice for a delicious dessert!
