I resolve on caramel that flirts on the perimeter of burnt, severely in this rice pudding, which is inspired by traditional Italian risotto. Here, cooked till or no longer it is terribly darkish, with a smoky, bitter edge, the caramel balances the milky sweetness of the rice.
Here is additionally an piquant pudding in that it forgoes mighty of the milkiness of the different grain puddings in this chapter. I put together dinner the rice in water, with real a runt milk. The liquid is gradually evaporated when the rice is blended with the caramel, leaving an intensely flavored sauce. Here is terribly rich pudding, nevertheless that quality comes almost fully from the caramel itself—no longer the dairy.
Recipe records
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Yield
Makes 3 cups (720 ml) or six servings. Gluten-free.
Components
1/2 tablespoon (7 g) unsalted butter
1/2 cup (100 g) immediate-grain white rice, comparable to arborio
1 cup (240 ml) complete milk
1 cup (200 g) sugar
1 cup (240 ml) cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Unsweetened whipped cream, to serve
Preparation
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Step 1
Toast the rice: Heat 2 cups (480 ml) water. Soften the butter in a heavy 3-quart (2.8-L) pan over medium-high heat. When the butter foams up, add the rice and put together dinner for 3 to 4 minutes, stirring till it’s translucent and golden.
Step 2
Cook dinner the rice: Pour in the milk and the novel water. Raise to a boil, then lower to a protracted-established simmer and put together dinner, stirring usually, for 15 minutes, or till the rice grains bask in softened and are al dente (fully cooked through nevertheless aloof with some chewiness).
Step 3
Kind the caramel: Whereas the rice is cooking, mix the sugar and 1/4 cup (60 ml) water in a 4-quart (3.8-L) or increased heavy pot with gargantuan aspects. Cook dinner over high heat, stirring, till the sugar dissolves and the combination involves a boil. Cease stirring and glance the syrup; when light golden streaks appear, fastidiously swirl the pot to abet the sugar caramelize evenly. Proceed boiling till the combination turns a downhearted amber shade. The sugar will launch to smoke; this is standard.
Step 4
When the caramel has been smoking for about 15 seconds, pull the pan off the warmth and fastidiously add the cream in a unhurried stride, whisking repeatedly. Watch out, as sizzling steam will bubble up furiously. Trip this mixture till simply blended. (If the caramel seizes and turns valid into a stable mass when the cream is added, return the pan to low heat and proceed whisking till it’s melted and tranquil. You might want to presumably come up with the option to decrease the probability of seizing by heating the cream sooner than pouring it in.)
Step 5
Sweeten the rice: Add the rice to the caramel, stirring well. Simmer over medium-low heat, for 15 to 20 minutes, till mighty of the liquid has evaporated. Run usually to support the rice from hot.
Step 6
The liquid will decrease and fetch darker, and the rice will soften a runt extra. The pudding will see soupy and thin, nevertheless this could likely presumably additionally thicken considerably because it cools. Run in the vanilla and salt. Transfer to a container and refrigerate till the pudding is at your desired consistency and temperature—about half-hour for a heat pudding, and a pair of hours for a frigid pudding. (If the frigid pudding is simply too agency, thin with a runt complete milk.) Lend a hand heat with unsweetened whipped cream.
Reprinted with permission from Bakeless Sweets: Pudding, Panna Cotta, Fluffs, Icebox Truffles, and Extra No-Bake Truffles by Faith Durand. Text copyright © 2013 Faith Durand; photos © 2013 Stacy Newgent. Printed by Stewart, Tabori & Chang, an impress of ABRAMS.
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