Rice pudding with caramel and maple syrup
Ingredients:
½ cup round grain rice
200 ml water
300 ml milk
100-120 ml milk cream
1 egg yolk
3 tablespoons brown sugar
3 tablespoons maple syrup
½ tsp vanilla extract
1 handful of raisins
Sugar for the caramel
Preparation:
Boil the rice in two volumes of water. Reduce heat and simmer gently until the rice absorbs the water. Then dilute with the warm milk and add the sugar. Stew until the rice is completely cooked through with a creamy texture. Flavour with a dose of vanilla.
Remove the rice pudding from the heat. Mix well with the egg yolk, cream, maple syrup and raisins. Caramelize about 3 tablespoons of sugar in a pan without adding water.
Distribute the caramel in ceramic ovenproof ramekins. Pour over the rice pudding. Cook in a water bath and moderate oven, at about 160°C, for 40 to 50 minutes.