This “grandmother” style baked rice pudding is perhaps the most popular dessert we serve at Le Pichet and Cafe Presse. It is an extremely versatile recipe, in that is can be served with fresh fruit in season and with dried fruit compotes in the winter. It is currently on the menu at Cafe Presse (winter 2013) where we are serving it with fresh cream and vanilla poached pineapple.
Makes about 10 servings
- 6 cups whole milk
- 1 vanilla bean
- 2/3 cups short grain white rice
- 3/4 cups sugar
- 3 eggs
caramel for the pan
- 1/3 cup sugar
- 1/3 cup water
|In a medium saucepan, bring the milk to a boil. While it is heating, split and scrape the vanilla bean. Add the vanilla seeds and pod to the milk. When it boils, add the rice, stir well, lower heat and simmer uncovered for 40 minutes until the rice has the consistency of soft porridge.
|While the rice is cooking, mix the sugar and water for lining the dish in a small heavy saucepan. Cook over high heat until the sugar is a nice dark caramel. Stop the cooking with another 3 tablespoons of water. Coat the bottom of a 5×9 inch loaf pan with this caramel. Set aside to cool.
|When the rice is finished cooking, remove from the heat and discard the vanilla pod. In a small bowl whisk together the sugar for the cake and the eggs until the mixture is pale yellow. Quickly stir the egg mixture into the rice, stirring the rice all the while. Mix well.
|Pour the rice mix into the caramelized loaf pan. Bake on the bottom of a 450 degree oven until the caramel starts to bubble up around the rice custard (about 10 minutes). Cool completely in the refrigerator.
|When completely cool, run a small knife around the inside of the pan to loosen the gateau. Invert the gateau onto a serving platter. Serve cold with cream and fresh fruit or fruit compote.