Monday, July 2, 2012

RECIPE - Rice Pudding with Caramel and Fleur du Sel (Arroz Doce ao Caramelo com Flor de Sal)

Lucas Corazza
Yesterday's recipe for Brazilian rice pudding was the homemade original - today's is the downtown, day-after-tomorrow chef's showcase recipe. It is the creation of São Paulo chef/patissier Lucas Corazza, chef-in-command of the kitchen at the city's Gastronomia. In an article in May's issue of Brazilian food and wine magazine Prazeres da Mesa, Corazza advocates for the inclusion of rice as a legitimate ingredient in the sweet kitchen, and explains how he finds the grain useful in the creation of new pastries, desserts and sweets.

His recipe for rice pudding combines a fairly standard rice pudding preparation with a refined salty-sweet topping of cream-caramel and fleur du sel. Best served in a tumbler, or even better, a stemless wine glass this sophisticated dessert dresses up sometimes-dull rice pudding for a night on the town, São Paulo-style.
RECIPE - Rice Pudding with Caramel and Fleur du Sel (Arroz Doce ao Caramelo com Flor de Sal)
Serves 10

For the rice pudding:
4 cups water
2 cups long-grain white rice
2 cups whole milk
2 cans sweetened condensed milk
2 vanilla beans
powdered cinnamon to taste

For the topping:
1 cup creme de leite (see note above)
1 1/4 cup granulated white sugar
2 tsp fleur du sel

Rice pudding:
Combine the rice, the water, the vanilla beans, opened with seeds scraped out, and the whole milk in a pressure cooker. Seal the pressure cooker, heat over medium high heat and cook for six minutes from the time the cooker takes pressure. Remove from heat, let cool to release pressure, then pour the mixture into a mixing bowl.

Stir in the sweetened condensed milk, the cover the mixture with plastic film and refrigerate.

Heat the creme de leite over low heat, but do not let it boil. Put half of the sugar into a heavy saucepan and heat over medium-high heat until it caramelizes. Remove from heat and immediately stir in the creme de leite very slowly, stirring all the while, until you have a homogenous mixture. Return the pan to the heat and bring it briefly to the boil. Remove from heat, stir in the fleur du sel, let cool to room temperature and reserve.

Mounting the dish:
Using cups or glasses as above, fill them half full with the chilled rice pudding. With a spoon, carefully pour a layer of caramel on top, then serve immediately.


  1. Ah yum - this looks spectacular. Salt and caramel go so well together. Salt and chocolate too.

    1. Tom - Nice to see you're back reading the blog (and commenting).

  2. Hello,

    In the step for Caramel the direction calls for 1/2 of the sugar. When do I add the second half? Also, do I add cinnamon to the rice?