Riz au lait et caramel beurre salé (Rice pudding and salted butter caramel)
Riz au lait et caramel beurre salé (Rice pudding and salted butter caramel) is a traditional Senegalese recipe for a classic dish of rice pudding made with a blend of milks and cream served on a bed of salted caramel with a crushed peanut topping. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Rice pudding and salted butter caramel (Riz au lait et caramel beurre salé).
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This is a classic but slightly more modern style of dessert from Senegal.
Ingredients:
For the rice pudding:
200g (1/2 lb) of rice
80g (1/3 cup) of sugar
300ml (1 1/4 cups) fresh cream
500ml (2 cups) of condensed milk
500ml (2 cups) of sour cream
15g (1 packet) of vanilla sugar
Salt, to taste
30g (1/3 cup) peanuts, chopped, for dressing
For the caramel:
100g (1/2 cup) caster sugar
40g (1/5 cup) butter
100ml (2/5 cup) fresh cream
½ tsp salt
Method:
Begin with the rice. Wash thoroughly in a colander to remove the excess starch, washing until the water runs clear.
Drain, then set aside. In the meantime, add 800ml water to a pan over medium heat. Wait until you see steam raise off the water then add the rice and stir to combine. Cook for 20 minutes over medium heat, stirring occasionally.
Test the rice after 20 minutes. If the rice is tender at this time, turn off the heat. Otherwise continue cooking the rice until tender then turn off the heat. Now stir the sugar, a pinch of salt and the vanilla sugar and mix well to combine.
Take off the heat and turn into a bowl then add the cream, condensed milk and sour cream. Mix well to combine and set aside.
For the salted butter caramel: Put the sugar in a non-stick frying pan over low heat and allow it to melt completely (about 2 minutes). Add the butter, mix with the sugar and cook for 2 minutes. Be sure to stir constantly at this time os the caramel does not burn.
Add the fresh cream and stir vigorously to combine, until the caramel is smooth. Add the salt and cook for 2 minutes, still stirring constantly. Take off the heat and set aside to cool.
To assemble the dish: Take serving glasses and add a 1cm depth of caramel in the base. Add in the rice pudding then garnish with chopped peanuts then serve.
If desired, you can chill the rice pudding in the refrigerator for 2 hours before serving.
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