How To Cook Cream Caramel With Rice - Recipe

Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Cream Caramel With Rice - Recipe. Learn how to cook "Caramel cream with rice". Delicious recipe..

Required products :

Butter for spreading on the molds
2/3 teaspoon Arborio rice
4 3/4 tea cups fresh milk
2 cinnamon sticks
1 1/2 teaspoons ground cardamom
Peel 1 lemon (grated)
2 teaspoons cardamom beans
3/4 tea cups of sour cream
3 eggs
2 egg yolks
1/4 teaspoon salt
1 1/3 tea cup sugar

Method of preparation :

Pour 2 teaspoons of water into the pan and bring to a boil. Add the rice and cook for 15 minutes. Squeeze it out of excess water. In a large saucepan pour 4 tea cups of milk, add cinnamon sticks and ground cardamom. Add the rice and simmer on low heat for 30 minutes until the rice is completely cooked. Strain the milk that the rice has not absorbed and mix it with the lemon peel.

To make the cream, put 3/4 teaspoons of milk, cardamom seeds and cream in a saucepan heated to medium heat.

In a bowl, mix the whole eggs and yolks, along with 3/4 teaspoon of sugar and 1/4 teaspoon of salt.
When the cream has warmed but has not yet begun to boil, slowly add the egg mixture, stirring constantly. Pour the mixture through a sieve to separate the cardamom seeds, and mix with the rice.

Prepare the caramel by mixing the remaining 1 teaspoon of sugar with 1/4 teaspoon of water in a saucepan and bring to a boil. Cook between 5 and 8 minutes until amber in color. Immediately distribute in the souffle tins and with carousel movements cover 3/4 of the walls of the dish with caramel.
Without waiting for the caramel to cool, pour the rice mixture into the tins. Fill 1/2 of a large pan with warm water and arrange the bowls in it. Cover with foil, making a few holes with a stick in it.

Place on medium heat in a preheated 160 degree oven and bake for 2 hours.

You can check if the dessert is baked after 1 hour and 45 minutes. When it is browned and crispy at the edges, and the middle is soft, then it is ready. After removing the molds from the oven, place them on a wire rack to cool. Refrigerate for at least 6 hours, preferably overnight.

Before serving, you need to melt the caramel that is at the bottom of your dessert. To do this, immerse each mold in a saucepan of boiling water - the liquid should be up to half of the souffle. Leave for 10 minutes, then go through the edges with a knife and turn into a flat plate.

How To Cook Cream Caramel With Rice - Recipe

Related Articles