Did you mark your calendar for National Rice Pudding Day on the 9th of August? We’re celebrating the beloved comfort food that’s eaten all over the world by offering you this wonderful vanilla rice pudding recipe with Difference Coffee caramel sauce. The recipe was created just for us by our friend and Michelin two-star chef Mickael Vijanen.
Vijanen’s Vanilla Rice Pudding recipe couldn’t be simpler – just slowly simmer and stir your choice of round-grain rice with sugar, vanilla and milk in a pan until it’s thick and creamy. The gourmet touch comes with folding a sweetened whipped cream into the pudding. Finally, it’s drizzled with a beautiful home-made caramel infused with our Jamaica Blue Mountain coffee.
INGREDIENTS VANILLA RICE PUDDING
1.2l milk
200g rice (pudding, arborio, bomba, or any round grain rice)
1 vanilla pod (seeds and pod)
130g caster or brown sugar
COFFEE CARAMEL
150g caster sugar
2 capsules of Jamaica Blue Mountain Espresso
35g butter diced
100ml cream (softly whipped) pinch of salt
TO FINISH
350ml cream
30g icing sugar coffee caramel
METHOD
VANILLA RICE PUDDING
Place all in the pot, bring to gentle simmer for 45min stirring often, cool down.
COFFEE CARAMEL
Caramelise sugar in a pot, add coffee and stir followed by butter, stir and dissolve, and add whipped cream (whipping cream before adding will help to achieve dissolving the sugar and results to much less lumps)
Cook until desired texture and serve with rice pudding.
TO FINISH
Whip to soft peaks and fold in to rice, serve with coffee caramel.
