Of course, we love the warm atmosphere of Atelier Maître Albert, the rotisserie created with Guy Savoy at the foot of Notre-Dame. But did you know that this wildly Parisian spot deals some of the best rice pudding in the capital ? Chef Emmanuel Monsallier whispered the recipe to us, a true nod to the dessert jars of yesteryear.
Ingredients to shop
For 4 people :
- 70 g round rice
- 50 cl milk
- 25 cl liquid cream
- 2 vanilla pods
- 70 g caster sugar
The recipe
In a saucepan, cover the rice with cold water. Bring to a boil, then drain the rice in a colander. In a large pot, mix the milk and heavy cream. Add the blanched rice and the vanilla beans, split and scraped. Heat the mixture, bring it to a simmer, and cook for about 50 minutes on low heat, stirring regularly with a wooden spatula to prevent the rice from sticking. At the end of cooking, add the granulated sugar and cook for another 10 minutes.
Plating
Divide the rice into ramekins or a small bowl and remove the vanilla pods. Chill for 2 hours in the refrigerator and serve at room temperature.
Chef's tip : You can garnish the rice pudding with a biscuit (shortbread or crumble) and serve it with vanilla ice cream.
Also, discover the Belmondo carbonara recipe and Yannick Alléno's saffron mussels and caviar recipe.
