Vanilla Raspberry Rice Pudding with Lemon Vanilla Caramel
This is a simple creamy rice pudding done stovetop with accents of tart raspberries and a citrusy, toasty caramel syrup. I’ve always been fond of rice pudding being the custard lover that I am, but my time in England, the home of soothing nursery desserts made the love affair lasting.
Makes 4-6 servings
Rice Pudding
½ cup arborio rice, rinsed
2 cups milk
6 tablespoons sugar
¼ vanilla bean, split
1 half pint raspberries
Lemon Vanilla Caramel
½ cup corn syrup
¾ cup sugar
3/4 vanilla bean, split
¾ cup lemon juice
6 tablespoons water
- In a strainer, rinse the rice under cold water for one minute moving it with your hands to remove some of the starch.
- In a medium saucepan simmer the rice with the milk and vanilla bean till very tender, about 20-25 minutes. When it’s done turn off the heat and stir in the sugar.
- For the lemon caramel, in a small pan place the corn syrup, sugar and vanilla bean and boil to an amber caramel. Deglaze the pan by stirring in the lemon juice and water. Chill till ready to use.
- To serve the dish, place a spoonful of the lemon caramel in the bottom of a stemmed glass, then half fill the glass with chilled rice pudding. Add some raspberries and cover them with more rice pudding then cover the surface of the pudding with another layer of lemon caramel.
Chef Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, teacher, entrepreneur, and mother. Chef Gand has been recognized as Outstanding Pastry Chef of the Year by The James Beard Foundation and by Bon Appetite magazine and has been inducted into the Chicago Chefs Hall of Fame.
For the latest information about Chef Gale Gand, visit www.galegand.com
