Caramelized Cream Rice


Preparation time: 45 minutes + 40 minutes cooking + overnight chilling
Serves 6

Do not be alarmed by the amount of sugar used for the caramel, most remains in the dish, just a fine film of it actually coats the rice.

For the caramel:

  • 175 g (6 oz) caster sugar

For the rice:

  • 150 g (5 oz) risotto rice
  • 450 ml (3/  pint) semi-skimmed milk
  • 25 g (1 oz) unsalted butter
  • 2 tablespoons clear honey

For the custard:

  • 3 large egg yolks (size 2)
  • 2 tablespoons clear honey
  • 25 g (1 oz) vanilla sugar (page 9)
  • 330 ml (11 fl oz) semi-skimmed milk
  • 6 tablespoons double cream
  • 125 g (4 oz) 8%-fat natural fromage frais
  • 3 teaspoons gelatine (3/4 x 11 g/0 4 oz sachet)


To make the caramel, place the sugar and 2 tablespoons of water in a small saucepan and heat gently to dissolve the sugar. When the sugar has dissolved, increase the heat and cook for about 7-8 minutes to a deep golden caramel swirling the mixture from time to time, Pour this on to the base of a 23 cm (8-inch) soufflé dish and leave it to harden.

Bring a saucepan of water to the boil, add the rice, cook for 5 minutes, and then drain it.  Preheat the oven to Gas Mark 7/200°C (fan oven)/210°C (electric oven)  In a flameproof casserole on top of the stove, bring the milk, butter and honey to the boil, and then stir in the rice  Bring it back to a simmer, and then cover the rice with a circle of non-stick baking parchment and then the casserole lid  Place the rice in the oven, immediately turn the temperature down to Gas Mark 1/130°C (fan oven)/140°C (electric oven) and cook for 40 minutes until the rice has absorbed all the milk  Allow the rice to cool.

Meanwhile, make the custard. Beat the egg yolks, honey and sugar together in a large bowl until the mixture is pale yellow. Bring the milk to the boil, beat it into the egg yolk mixture and return it to the saucepan. Cook the custard over a very low heat until the mixture thickens and just coats the back of a spoon. Do not allow it to boil. Strain the custard into a large bowl, cover the surface with cling film and allow it to cool. Whip the cream to soft peaks then fold in the frornagc frais. In a small bowl, sprinkle the gelatine on to 3 tablespoons of boiling water, leave for 3 minutes and then stir to dissolve. If the gelatine has not completely dissolved, stand the bowl in a saucepan of just-boiled water until it has dissolved Mix a little of the custard into the gelatine, and then mix this back into the custard.

Add the rice to the custard and stir in the cream and fromage frais. Pour this mixture on top of the caramel, cover with cling film and leave it to set in the refrigerator overnight. To serve, run a knife round the edge of the mould and invert it on to a plate.


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