RIZ AU LAIT - VALENTINE's FRENCH style Rice Pudding with SALTED CARAMEL sauce & PRALINE

This rice pudding(barely a pudding btw) is folded in with cloud like whipped cream, drizzled with a salted Caramel sauce and studded with a nut praline - it’s decadence at it’s best. Perfect for any celebration like Christmas or Valentine's Day. The recipe was replicated for the infamous restaurant Chez L'Ami Jean in Paris. Chef Stéphane Jégo is the genius behind this recipe.
Here are the ingredients and steps to make this recipe!
Ingredients
Rice Pudding
3 + 1 cups Milk
4 oz Calrose Rice
5 tsps of sugar
Seeds of half a Vanilla bean
Nuts Praline
1 oz of salted butter
3.5 oz of sugar
1/2 oz each of Pistachios, Cashews, Peanuts and Almonds.
Salted Caramel Sauce
1 oz salted butter
3.5 oz of Sugar
Pinch of sea salt
1/2 cup of heavy cream
500 ml of heavy whipping cream
5 tsps of sugar
Instructions
Rice Pudding
In a saucepan bring 3 cups of milk to the boil and add 4 oz of Calrose rice
Cook stirring frequently with 5 tsps of sugar and the seeds of half a Vanilla bean
Add an extra cup at the end if the rice is still undone and the milk had thickened too much
Once the rice is al dente, it’s ready to get scraped into a container and set in the fridge to chill
Once the rice is cooled, whip 500 ml of heavy whipping cream with 5 tsps of sugar till soft and fluffy and slowing fold it into the rice mixture
Nuts Praline
In a saucepan melt 1 oz of salted butter
Add 3.5 oz of sugar
Wait till the sugar dissolves and bubbles and add a 1/2 oz each of Pistachios, Cashews, Peanuts and Almonds. Make sure your almonds are halved. I usually use raw nuts, but like to use salted peanuts
Keep stirring and pour out onto a silicone mat.
Salted Caramel
In a saucepan melt 1 oz salted butter and add 3.5 oz of Sugar
Keep stirring till the sugar dissolves. Add a pinch of sea salt and keep stirring
Slowly trickle in about a half cup of heavy cream and keep stirring as you incorporate it
Pour it into a glass container and cool
Bookmark the recipe on my blog - kravingsfoodadventures.com/riz...
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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[@BongEats]

That looks crazy good!

[@KravingsFoodAdventures]

+Bong Eats thanks so much!

[@rasyidahrosli2339]

I'm your fan from Malaysia. thank you for your fantastic and unique recipes.. keep posting more. love it!

[@KravingsFoodAdventures]

Thank you so much my dear!

[@cakesbysharon]

This looks so delicious! I have to make it!!! Yum!

[@KravingsFoodAdventures]

+Creative Cakes by Sharon xo darling!

[@castor61gay]

great my dear.. thanks for sharing Tom

[@KravingsFoodAdventures]

+castorArtberlin thanks soooo much!

[@dustindraper2087]

I added 2 tablespoons of white chocolate mousse podwer tonthe whip cream and it elevated it even more.

[@KravingsFoodAdventures]

Sounds deeelish!