INGREDIENTS:
1 l of whole milk
125 gr of round rice
100 gr of powdered sugar
20 g of butter
2 eggs
1 vanilla pod
a pinch of salt
For the caramel
90 gr of sugar
10 gr of water
Preparation:
PREHEAT the oven to 170°C.
HEAT the milk with the sugar, the vanilla pod split in two and a pinch of salt.
REMOVE the vanilla pod from the boil, then pour in the rice.
ALLOW TO simmer for 35 minutes on low heat (the rice is ready when the milk is almost absorbed).
Stir very often and watch carefully so that the mixture does not stick to the bottom of the pan.
REMOVE from heat at the end of the cooking time.
ADD the eggs, beaten into an omelette, then the butter and mix everything together.
MAKE a caramel by heating the sugar with the water. When it turns golden, pour into a pan, lining the bottom (and sides if desired, tilting the pan a little).
POUR the rice pudding into the bottom of the pan when the caramel has set.
PLACE pan in a larger container filled with water.
BAKE the cake in a double boiler in the oven for about 40 minutes.
WAIT about 10 minutes before unmolding…