The recipe for rice pudding by Bruno Doucet, chef of La Régalade du Faubourg

While waiting for the reopening of the beautiful green terrace of the 5* Hotel Les Jardins du Faubourg, Chef Bruno Doucet offers us the recipe of his signature dessert: the rice p udding!

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Recipe for Bruno Doucet's rice pudding

For 4 people

Ingredients:
- 50 cl of milk
- 25 cl of liquid cream
- 75 g of sugar
- 1 vanilla pod
- 100 g of round rice

For the caramel
- 100 g of sugar
- 5 cl of cold liquid cream
- 5 cl of hot liquid cream

Preparation:

Boil the milk, the cream and the vanilla pod that you will have scraped beforehand. Then add the sugar and the rice. Cook for about 45 minutes, stirring from time to time with a wooden spoon.

Heat the sugar with a little water in a pan to obtain a golden caramel. Pour the hot cream off the heat first. Then the cold cream.

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