• With toasted almonds and sweet spices
• Created with Chef Flora Mikula
• Made in Peyruis
Description
Created in collaboration with Chef Flora Mikula, this preparation combines toasted almonds and delicate spices for a delicious and refined dessert, made in Peyruis.
Recipe: Mix 75 cl of milk, 25 cl of cream, and 60 g of brown sugar. Add the rice mixture, bring to a boil, and then let it cook over medium heat for 25 minutes, stirring regularly.
Pour into bowls or a serving dish. Allow to cool and serve chilled. This rice pudding can be stored in the refrigerator for up to 48 hours after cooking.
Flora's Tip: For even creamier texture, incorporate a bit of whipped cream before serving!
Ingredients
Round rice from Provence 80%, roasted almonds 16%, spices 4% including cinnamon, cardamom, star anise
Culinary Ideas!
Here are some ideas for enjoying this rice pudding with roasted almonds and gentle spices:
Rice Pudding Crumble: Add a layer of crumbled speculoos or amaretti biscuits for a crunchy contrast to the creamy rice pudding.
Rice Pudding with Caramelized Pears: Serve the rice pudding with pieces of pear caramelized in butter and sugar for a fruity, indulgent touch.
Rice Pudding Parfait: Layer rice pudding, whipped cream, and red berries in a glass for an elegant dessert.
Almond and Chocolate Rice Pudding: Top the cooled rice pudding with dark chocolate shavings and sliced almonds for a chocolatey twist.
Flambéed Rice Pudding: Just before serving, drizzle a bit of dark rum over the rice pudding and flambé for a spectacular dessert.
Rice Pudding Cake: Pour the rice pudding into a mold, let it cool, then slice into portions to serve like a cake.