Riz au Lait with Caramel Sauce

The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's elite. As ingredients became abundant, the dessert eventually made its way as a staple amongst French homes. Recreate a dessert familiar and popular among the French today, with a recipe prepared by Chef Thierry Le Baut, Technical Director.

Source: http://www.bbc.com/travel/story/20200520-rice-pudding-a-simple-french-dish-made-from-pantry-staples

Ingredients:

Rice pudding

Milk                                   1000g

Rice, uncooked                     90g

Orange zest                          1pc

Lemon zest                           1pc

Cinnamon                               5g  

Sugar                                  100g  

Caramel sauce

Sugar                                 150g

Water                                   75g  

Butter                                   25g

Cream                                100g

Toppings

Nuts, optional

Procedures:

Preparing the rice pudding:

1. Mix milk, sugar, cinnamon, orange zest, and lemon zest in a saucepan. Bring to a boil.
2. Add the rice to the saucepan, and stir occasionally until it is cooked enough. Remove from the heat, and set aside.

Making the caramel sauce:
     3. Heat the cream in another saucepan. Remove from heat, and set aside.
     4. In a pot, bring the water and sugar to a boil at 165°C.
     5. Gradually add the butter and heated cream to the syrup while stirring using a rubber spatula.
     6. Allow it to simmer for 2 minutes. Set aside to cool.

Presentation:

• Divide the riz au lait into 4 individual glasses.
• Place the caramel sauce in a piping bag and decorate the sides of the serving glasses with it.
• Add a layer of the rice pudding and caramel sauce.
• You may also decorate it with nuts.