Rice porridge with custard
Rice porridge based custard with salted caramel. It's too delicious! The banal word "porridge&q uot; and not dare to call.))) This is a multiple-choice dish, served warm is a perfect Breakfast, as cool - get a delicate dessert.


  • Figure

    100 g

  • Cream

    100 ml

  • Yolk egg

    2 piece

  • Brown sugar

    40 g

  • Soy sauce

    2 tsp

  • Butter

    50 g

  • Brown sugar

    95 g

  • Cream

    140 ml


First make salted caramel. Heat heavy cream almost to a boil. In a frying pan or saucepan with a thick bottom over medium heat caramelize the sugar. Do not stir, just tilt the pan in different directions to make the sugar melt faster.
When all the sugar will turn into liquid caramel, gradually pour hot cream quickly and gently stirring the caramel. Neat! Caramel can splash! From the temperature difference, the caramel will thicken slightly, but then will again become liquid.
Boil caramel for a few minutes and add the oil. Stirring occasionally, cook the caramel for 2-3 minutes more.
Then remove from heat and pour soy sauce, stir. Pour the caramel into a jar and close the lid. P. S. the Soy sauce you can substitute 1 tsp of salt.
Cook short-grain rice in water until soft. 1 part rice 1.5 parts water.
When the rice is almost ready, and almost all the water boils away, add 10% cream and simmer rice, stirring occasionally, until fully cooked.
Beat with whisk 2 egg yolks with 40 g sugar.
Remove the pot of porridge off the heat and actively stir, enter whipped with sugar yolks. Again return the pan to the stove and vigorously stirring, cook the rice 2 minutes to thicken.
Place rice pudding in portion cups and fill with caramel. Can caramel decorate with large crystals of sea salt.
Comments and reviews

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.