FCC2: Minigateaux de riz aux raisins

Above is a mini rice pudding with caramel sauce that we recreated in my second French cooking class (FCC2). This dessert was very delicious and well complimented by the lavender ice cream served along side. I wish I had a recipe for both, but alas I do not yet know how to replicate the ice cream. As for the minigateuax, the ingredients are as follows:


6 servings

  • 150 g of round rice (1 1/2 cups of rice)
  • 750 ml of milk (1/3 of a cup)
  • 80 g of sugar (a little less than 1/2 a cup)
  • + 100 g of sugar for a caramel sauce (a little more than 1/2 a cup)
  • 3 egg yolks
  • 40 g of raisins (1/4 cup of raisins)
  • 1 vanilla bean
  • Pinch of salt

Rinse the rice, and cook it in boiling, salted water for 5 minutes. Next, drain the rice and rinse it with cold water. Then, add the milk and vanilla bean (scrape the seeds into the pan and throw the pod in, too, for extra flavoring). Bring the mixture to a soft boil and leave it on low-heat for 20-25 minutes until the milk is absorbed.

Preheat the oven to 180C (350F). Rehydrate the raisins in warm water. Prepare the caramel sauce with sugar (100g) and a tbsp of water. Be careful not to burn the sauce. Next, pour the caramel sauce into six individual molds, and try to get the sauce onto the sides and bottom by tilting the pan.

When the rice is done cooking, remove the vanilla bean and drain the raisins. Mix the rice with the remaining sugar (80g), raisins, and egg yolks. Pour the mixture into the molds and put the mold into a shallow pan. (I am translating the recipe, so I am not sure exactly if you can use any shallow pan or maybe more specifically you should use a drip pan with ridges. Either way, I am pretty sure it is just so that the caramel does not burn on the bottom.) Fill the pan up half way with hot water. Cook for 25 minutes. Afterwards, let it cool, so the rice will keep its’ shape.

If you want, you could soak the raisins in rum or cognac for added flavor. ;)

If you would like to make an additional caramel sauce for the rice pudding, as displayed in the photo above, here are the ingredients:


Makes 1/2 a liter

  • 500 g of sugar (2 1/2 cups of sugar)
  • 125 ml of water (1/2 cup of water)
  • 1 tbsp of white vinegar
  • + 250 ml of water (1 cup of water)

To make the caramel sauce, heat the sugar, water (125 ml), and vinegar. When the caramel has browned, pour in the additional water (250 ml), boiling.

Be careful when adding the additional water, because the mixture could pop or splatter.

Keep boiling the caramel for another minute. Then, turn off the heat and leave the caramel to cool in the pan.

This caramel sauce can store up to 2 months out of the fridge. :)

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