Rice Pudding

If you've just enjoyed a meal at a restaurant renowned French, now can try to make it yourself. This is the recipe you're the famous French restaurant, Lyon-Hotel Mandarin Oriental Jakarta.
For: 4 servings


Ingredient :

200 gr of rice or arborio rice for risotto
200 grams of powdered sugar
1 liter of fresh milk
1 stick of vanilla, slice and seeded
1 lemon, squeeze, take the water
200 ml custard
200 ml whipped cream liquid
Caramel Whipped Cream: 20 g salted butter
150 grams sugar
100 ml liquid cream
salt to taste


Nougatine:

60 grams of refined sugar
30 gr almonds
30 gr pistachios


How to Make Rice pudding:

Rice pudding

1. Add milk and half of the rice to the pan, stir well and cook until boiling. Then pour the remaining milk into the rice. Stir continuously until the rice-and-milk permeate (approximately 1 hour). Reduce the heat and stir again. Lift.
2. Enter the lemon juice and vanilla, stir and leave to cool. Store in the refrigerator overnight.
3. Once stored overnight, discard vanilla sticks. Then pour the custard, stirring so that the rice is not sticky. Save it back in the refrigerator.
4. Enter the whipped cream and mix well, and save it back in the refrigerator.

Salted Butter Caramel

1. Heat the sugar over low heat using shaped pan until caramelized. Lift.
2. Heat the cream, set aside. Enter the cream and butter into the caramel and stir until creamy.
3. Add salt, stir again. Chill.

Whipped Cream Caramel with Salted Butter

1. Mix the whipped cream with 6 sm Salted Butter Caramel that was created earlier.
2. Keep refrigerated.

Nougatine

1. Apply a baking sheet with olive oil using a brush, separate them.
2. Heat the sugar over medium heat until the color turns brown like caramel. Enter the almonds, and cook until 2 minutes. Pour onto a baking sheet that has been lined with baking paper. Refrigerate until hardened.
3. Sliced ​​up into small pieces.

Serving
Prepare Rice Pudding in a bowl. Then pour the cream along with Nougatine complementary to taste.