Ami Jean rice pudding by Stéphane Jégo

Ingredients

• 1 litrewhole milk
• 130 ground-grain rice
• 1vanilla pod
• 150 gcaster sugar
• 500 mlvery cold double cream
• to tastesalted butter caramel

Instructions

1. 1

   Combine the ingredients

   Pour the milk into a heavy-based saucepan. Split and scrape the vanilla pod, then add both the seeds and pod to the pan with the round-grain rice.

2. 2

   Cook the rice

   Cook over a medium heat, stirring regularly, until the rice is tender.

3. 3

   Add the sugar

   Towards the end of cooking, stir in the caster sugar. Remove the vanilla pod and mix well.

4. 4

   Cool the pudding

   Leave the rice pudding to cool to room temperature.

5. 5

   Fold in the cream

   Once the rice pudding is cold, whip the double cream until firm, then fold it gently into the pudding.

6. 6

   Serve with caramel

   Spoon into individual ramekins and top with salted butter caramel.

What is Ami Jean rice pudding?

Rice pudding is a familiar French dessert, often cooked slowly so the grains soften in milk and take on its flavour. This version is credited to Stéphane Jégo and layers that creamy base with whipped cream and salted butter caramel.

The whipped cream is folded in after the rice has cooled, giving the finished pudding a lighter, softer texture than a simple stovetop rice pudding.

Nutrition and macros by portion

The nutrition label shows one serving as written: 625 calories, 7g protein, 75g carbs, 38g fat.

The rice and caster sugar provide most of the carbohydrates, while the milk and double cream contribute protein and much of the fat. Salted butter caramel adds further sugar and fat; serve with fresh fruit if you would like a contrasting, lighter accompaniment.

The rice and milk

Round-grain rice: its short grains soften in the milk and help give the pudding a cohesive, creamy body.

Whole milk: provides the cooking liquid and a rich base. A heavy-based saucepan helps distribute the heat as the rice cooks.

Infusing the vanilla

Vanilla pod: split it lengthways and scrape the seeds into the pan, adding the pod as well so both can flavour the milk.

Steady stirring: stir regularly while the rice cooks, paying attention to the bottom of the pan where milk can catch. The recipe gives no fixed cooking time, so use the tenderness of the rice as your cue.

When to add the sugar

Late addition: the caster sugar goes in towards the end of cooking, once the rice is cooked. Stir until it is distributed through the pudding, then remove the vanilla pod.

Cool completely: the rice pudding needs to reach room temperature before the whipped cream is folded in. If it is still warm, the cream can lose its volume.

Getting the cream right

Cold cream: keep the double cream very cold so it whips readily. Whip it until firm, as directed, rather than stopping while it is still loose.

Gentle folding: add the cream to the cold rice pudding and fold carefully. This keeps the mixture airy while combining the two.

Serving and timing

Individual portions: divide the pudding between ramekins, then spoon salted butter caramel over each one just before serving.

The stated total time is 60 minutes, but the method does not give separate timings for cooking or cooling. Allow for the pudding to cool fully before adding the cream.

Recipe notes & tips

• Use a heavy-based saucepan to help the milk heat more evenly.
• Stir regularly during cooking, especially across the bottom of the pan.
• Scrape the vanilla seeds into the milk and add the pod for the infusion.
• Wait until the rice pudding is cold before folding in the whipped cream.
• Fold gently so the whipped cream keeps as much of its volume as possible.
• Add the caramel to each ramekin according to taste.

Variations

• Citrus zest: add a little finely grated lemon zest to the cooled rice pudding for a fresh note.
• Cinnamon: dust the finished ramekins lightly with cinnamon before serving.
• Fresh fruit: serve with sliced pears or berries for a bright contrast to the caramel.
• Extra vanilla: use a little vanilla extract if you do not have a vanilla pod.
• Caramel on the side: serve the salted butter caramel separately so everyone can add their preferred amount.

Common mistakes to avoid

• Leaving the pan unattended: milk can catch on the base, so stir the rice regularly as it cooks.
• Adding sugar too early: follow the method and stir it in towards the end of cooking.
• Folding in cream while warm: cool the rice pudding to room temperature first, then let it become cold before adding the cream.
• Underwhipping the cream: whip it to firm peaks so it can be folded into the pudding without making it runny.
• Stirring vigorously: fold the cream in gently to retain its airy texture.
• Using too much caramel: start with a little on each portion and add more to taste.

How to store

Cover and refrigerate leftover rice pudding for up to 2 days. It is best served chilled; give it a gentle stir if it has settled, and add the caramel just before serving.

Frequently asked questions