One-third cup of white rice
Five cups of milk
Three eggs
Three-quarters cup of sugar
One pinch of salt
Two tablespoons of vanilla extract
For the caramel:
One-third cup of sugar
One-third cup of white rice
Five cups of milk
Three eggs
Three-quarters cup of sugar
One pinch of salt
Two tablespoons of vanilla extract
For the caramel:
One-third cup of sugar
Evening prep: Mix the rice and four cups of milk in a saucepan
Cook over low heat for 45 minutes (or until creamy), stirring occasionally
Remove from heat and let cool for 10 minutes
Preheat oven to moderate temperature (170°C)
Beat the eggs with the remaining milk in a large bowl
Add sugar, salt, vanilla, and rice (slowly), mixing well
Grease a refractory mold (or soufflé dish) of 2 liters with butter, and place it in an oven-proof pan
Pour the rice mixture into the prepared mold
Add hot water to the pan until the depth is 2.5 cm
Bake for 60 minutes without covering, or until a knife inserted at the edge comes out clean
Remove from oven and let cool in ambient temperature for one hour
Cover with aluminum foil and refrigerate overnight
One hour before serving, make the caramel: spread one-third cup of sugar evenly in a small skillet
Cook over low heat, stirring with a wooden spoon, until the sugar dissolves and turns golden (do not burn)
Remove from heat and let cool slightly
Use a spoon to drizzle the caramel over the pudding, drawing zigzag patterns
Refrigerate until serving
If desired, serve with whipped cream
Enjoy!
