Ingredients
-
200 grams riceArborio rice
-
900 ml milkfull cream (whole) milk
-
100 grams caster sugar
-
1 vanilla podor 1 tbsp of vanilla essence
-
2 egg yolks
-
1 pinch salt
-
30 grams butterunsalted butter
Directions
When you think about it, can a rice pudding really get that much better just by using a top a pastry chef recipe? and most importantly what are the differences between a rice pudding made by a cook and a rice pudding made by a pastry chef? In this cooking video tutorial I am revisiting a simple rice pudding recipe and for the first time I am actually having a closer look at the pastry world and comparing the way pastry chefs approach their dessert recipes. Pierre Herme is one of France’s most recognized pastry chef and today I am testing out his rice recipe to see how good it can get when compared to other kitchen chef versions I have tried.
Subscribe to my channel: https://goo.gl/41zcsM
if you read french this is the best pastry book ( from pierre herme)you will ever get for home baking: https://amzn.to/2tvNtJg
Equipment:
The debuyer saucepan set I use : https://amzn.to/2yyfcio
Baking tray: https://amzn.to/2K0jLHI
watch the video to learn how to make that recipe:
Steps
1
Done
|
Preparing Ingredients & SaucepansPut the uncooked rice (200g) into a small wire mesh strainer and set aside. |
2
Done
|
Blanch the Rice & Warmup the MilkTurn on the heat to medium under the large saucepan and leave to warm up slowly until it barely reaches the boiling point. |
3
Done
|
Cook the rice.After the blanched rice has been added to the large saucepan, turn the heat to Low. Let it simmer gently for 35 minutes while stirring it from time to time. |
4
Done
|
Make the custardAfter 35 minutes, turn the heat OFF. |
5
Done
|
Cooling Down & Serving the Rice PuddingWhen the egg yolks are fully incorporated and the pale yellow color develops, pour the rice pudding on to a baking sheet. Level the pudding and place it in the fridge for at least 30 minutes. Also, remove the vanilla pod (if using). |