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CARAMELIZED SWEET RICE
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
8 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- liter of water1 l
- liter of milk1 l
- sugar250 g
- rice200 g
- Vanilla essence1 tablespoon
- pinch of salt1 to taste
- whipped cream for whipped cream200 ml
- Pinch of Cinnamon Powder1 to taste
- 📍CARAMEL:0 l
- sugar300 g
- pinch of salt1 to taste
- butter50 g
- sour cream200 g
- 📍English cream0 l
- yolk1 unit(s)
- sugar100 g
- pinch of salt1 to taste
- milk800 ml
- vanilla essence1 tablespoon
- Boil the water in a heavy-bottomed pan over low heat, when it boils, add the rice and let it cook until all the water is gone.
- In another pan put the milk and vanilla, when it boils, put the rice and mix well.
- Let it boil again.
- Cook over low heat until the rice is well cooked, at this stage add the sugar and salt, mix very well and continue cooking until the milk is well incorporated, set aside.
- Meanwhile, prepare the caramel.
- In a heavy-bottomed pan over low heat, place the sugar and salt, let it melt until golden.
- Turn off the heat, add the butter cut into pieces and quickly add to the sugar.
- Return to low heat, stirring constantly, add the cream gently, mixing until obtaining a homogeneous mixture and the caramel is very smooth.
- For the crème anglaise, beat the egg yolks with the sugar and salt until a whitish cream forms.
- Boil the milk with the vanilla, slowly pour the milk over the beaten yolks, stirring constantly.
- Return to low heat, stirring until thickened, without boiling, turn off the heat and let it cool.
- When serving, place the rice pudding, gently mix the crème anglaise and whipped cream and cover with the caramel, then serve preferably cold or iced, if you prefer sprinkle cinnamon on the surface.
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