Yves Camdeborde and Bruno Doucet share their famous recipe for rice pudding with Bourbon vanilla from Madagascar. Authentic and flavorful, this nostalgic dessert recalls childhood with its creaminess and intense vanilla aroma.
Preparation: 5 minutes • Cooking: 35–40 minutes • Chilling: at least 1h20
Ingredients for 6 people
- 135 g round rice
- 65 cl milk
- 35 cl liquid cream
- 2 pods of Bourbon vanilla from Madagascar
- 100 g granulated sugar
Instructions
- Pour the milk and cream into a saucepan and heat over medium heat.
- Split the vanilla pods and scrape the seeds into the saucepan, then add the pods.
- Stir in the sugar and rice.
- Bring to a boil, then reduce to low heat and cook for 35–40 minutes.
- Let cool for 20 minutes at room temperature, then chill for at least 1 hour in the refrigerator.
- Serve the rice pudding in a bowl on the same day.
Chef’s suggestion: accompany this vanilla rice pudding with dulce de leche, blackberries, raspberries, or fresh mango.
Photography: Aimery Chemin • Food Styling: Coralie Ferreira
