Rice Pudding and caramel pie

Rice Pudding and Caramel Pie

Hi everyone! Here’s a very tasty and delicious recipe! These Pies are made up of a Sweet Crust, filled with Vanilla Rice Pudding and some Salted Caramel 😍 I love the texture of the rice pudding in pies! It’s so comforting, especially with the salted caramel 🤤 To make it even better, you only have to make 3 preparations!

For 15 pies of 5cm in diameter:

Sweet Crust:

  • 200g of flour
  • 100g of sugar (icing or granulated)
  • 100g of butter
  • 24g of almond powder (optional)
  • 40g of eggs (= 1 small)
  • 1 pinch of salt

Rice Pudding:

  • 812g of semi-skimmed milk
  • 100g of rice
  • 56g of sugar
  • 4 vanilla beans (or 2 vanilla beans and 2 tsp of extract)
  • 1 pinch of salt

Caramel:

  • 40g of butter
  • 75g of full liquid cream
  • 67g of sugar
  • 6 pinches of salt

We’ll start with the rice pudding:

1. Place the rice in a saucepan and cover with water. Bring to boil and then rinse. This step is important to remove the starch.

2. Place the rinsed rice in the pan and add the milk, the sugar, the salt and the vanilla.

3. Bring to boil the milk and stir. Then, reduce the heat until the milk simmers. Let it cook that way until most of the milk is absorbed. It’s very important that you mix from time to time, otherwise the rice will stick at the bottom.

4. After 20-25min, check the cooking of the rice. The grain must be slightly firm and most of the milk must be absorbed.

5. Pour into a dish and let it cool down.

For the sweet crust:

1. Cream the softened butter with the sugar. So make sure to take the butter out of the fridge at least 1h-1h30 before starting.

2. Add the egg and the almond powder (optional). Mix vigorously.

3. Finish off by adding the flour and the salt.

4. Mix until it forms a ball.

5. Spread the dough to a 3mm thickness between two parchment papers.

6. Cut circles of 8cm in diameter with a crinkle cookie cutter.

7. Freeze the circles until they harden (15-20min).

8. Preheat the oven to 180°C/356°F.

9. Place one circle of dough over the back of a 5cm half-sphere mold. Leave a space between each circle so they don’t stick together.

10. Take the scraps and repeat these steps until you have the right number of circles.

11. Cook for 10-15min until they are golden.

12. Let them cool down and unmold.

13. Keep aside until use.

For the caramel:

1. In a saucepan, add the butter, the sugar and a little bit of water.

2. Let it cook over medium heat until it turns into a nice golden color.

3. Add the cream little by little and mix. Let it boil for a few seconds to remove the lumps.

4. Off the heat, add the salt to preference.

5. Pour into a dish and let it cool down.

It’s time to assemble!

1. At the bottom of each pie, add 5-7g of salted caramel.

2. Cover with ~40g of rice pudding. Wipe the edges with your fingers.

3. Preheat the oven to 150°C/302°F grill mode.

4. Spread a little bit of caramel over the rice pudding.

5. Place the pies over a parchment paper and cook for only a few seconds to allow the caramel to melt. I’ve put the tray at the upper part of the oven.

Your pies are ready! Enjoy!

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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