Caramel rice pudding


Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
211,8094.6/5 for 29 ratings
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Last modified on: February 11th 2011

For 1 pudding, you will need:

Change those ingredients for: 1 pudding 2 puddings 3 puddings

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 7 min.30 min.1 hour 37 min.
Keeping: Several days in the fridge, in a closed jar.
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Step by step recipe


Stage 1 - 51 min.
Caramel rice pudding : Photo of step #1

Stage 2 - 2 min.
Caramel rice pudding : Photo of step #2
Beat 2 eggs to mix well.

Stage 3 - 1 min.
Caramel rice pudding : Photo of step #3
Pour onto the hot rice pudding...

Stage 4 - 3 min.
Caramel rice pudding : Photo of step #4
...while stirring to mix well.

Stage 5 - 2 min.
Caramel rice pudding : Photo of step #5
Preheat oven to 356°F (180°C).

Put 100 g caster sugar and 3 tablespoons water into a small pan.

Stage 6 - 10 min.
Caramel rice pudding : Photo of step #6
Cook to obtain a brown caramel

Stage 7 - 2 min.
Caramel rice pudding : Photo of step #7
Pour caramel into the bottom of a dish or mould (preferably a silicon one, easy to turn out later).

Stage 8 - 3 min.
Caramel rice pudding : Photo of step #8
And immediately pour in the rice pudding.

Stage 9
Caramel rice pudding : Photo of step #9
You can also make individual rice puddings in ramekins or small moulds.

Stage 10 - 20 min.
Caramel rice pudding : Photo of step #10
Put mould in the oven, in a large dish filled with hot water to half the depth for about 20 minutes.

Leave to cool, then refrigerate overnight.

Stage 11 - 3 min.
Caramel rice pudding : Photo of step #11
Turn out onto a plate, allowing the caramel to flow over the top of the pudding.

Stage 12
Caramel rice pudding : Photo of step #12
Serve in fairly thick slices, and if you have a sweet tooth (like me), surrounded with a chocolate sauce, a fresh fruit coulis or custard (crème anglaise).

Remarks

This rice pudding can easily keep for a few days in the fridge, in this case do not turn out, and cover with plastic film. Maybe you will find it improves with keeping, because during this time rice will continue to dissolve the caramel and absorb its flavour.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,254 Kcal or 5,250 Kj41 gr180 gr39 gr
63 %16 %17 %6 %
Per 100 g
Energetic valueProteins CarbohydratesFats
194 Kcal or 812 Kj6 gr28 gr6 gr
10 %2 %3 %1 %
Per pudding
Energetic valueProteins CarbohydratesFats
1,254 Kcal or 5,250 Kj41 gr180 gr39 gr
63 %16 %17 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Rice pudding (riz au lait)Rice pudding (riz au lait): You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Liège waffles, Lemon Confectioner's Custard, Lemon tart, Toasted-flour biscuits, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Olive and pesto bread, Citrus crunch, How to cook rice in rice-cooker, Pilau rice, Italian Meringue, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Small ratatouille with , "Oeufs rabattus" with leeks, Eggs "en cocotte" with spinach, Cannelés, Potato tortilla (Spanish omelette), ... All

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