Vanilla rice pudding & clementine caramel

Let's go for the first recipe of 2019! To start again on the same basis as last year, that is to say with as much deliciousness as ever, I thought of sharing with you a comfort recipe (in the middle of winter it can't hurt). A vanilla rice pudding & clementine caramel : one of those comforting desserts that reminds us of our childhood and which also features a seasonal fruit, what more could you ask for?

As I discussed with you on my post Instagram, I love clementines, for the little boost they bring us in the middle of winter - which, it must be said, is often very sad. Like you, I love eating them as they are, but by combining them with other flavors, like vanilla and caramel here, we discover them in a different light. And that's really nice!

I invite you to see the full recipe at the bottom of the article.

And the results of 2018 in all this?

I don't usually make long speeches on the blog, but I must say that this year 2018 was very fulfilling professionally as a freelancer. I had the chance to work with very different clients in photography, styling and/or recipe creation. What I wish for myself for 2019: even more interesting and varied projects. The ones that make me say that I'm "in my place", you know, that ultra positive feeling that makes your days go by at high speed!

Vanilla rice pudding & clementine caramel

5 on 1 vote

Delicious citrus and rice pudding accord ...

Amount : 3 people

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Prepare in advance 15 minutes min

Cook time 45 minutes min

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Ingredients 

• 1 L whole milk
• 120 g round dessert rice
• 50 g blond cane sugar
• 1 vanilla pod
• +
• 100 g granulated sugar
• 90 ml freshly squeezed clementine juice
• 1 clementine for the decor

Prepare in advance 

• Prepare the clementine caramel: in a saucepan, make a dry caramel by heating the sugar over high heat until an amber caramel is obtained. Separately, heat the squeezed clementine juice and then add to the caramel. Heat the caramel for a few minutes over medium heat. Reserve.
• Make the rice pudding: in a large saucepan, pour the whole milk, round rice, cane sugar. Split the pod in half, add the vanilla beans to the pan and the pod. Bring to a boil then lower to low heat for a long cooking.
• Mix very regularly with a wooden spoon for about 45 minutes.
• The desired consistency is creamy, the rice grains must be tender.
• Remove the pod then serve hot / warm / cold according to your taste in small ramekins and top with clementine caramel.
• For the decoration, take clementine supremes: with a knife cut the outer skin and the outer white membrane. Then, still with the knife, remove the clementine quarters without their white membrane. Decorate each dessert with the supremes.

Notes

The doses are rather greedy;) if you use small ramekins then this recipe will be for 4/5 people.

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