Executive Chef Christoph DUPUY of the JV Pastor Collection, shares his family recipes
‘For me a childhood memory is my grandmothers rice pudding, she used to cook it on her stove, which also heated the house with a gentle warmth’.
For 4 persons
- 1 Litre of milk
- 120 g round dessert rice
- 60 g caster sugar
- 1/2 vanilla pod
- 1 orange peel that has been dried beforehand
- Pinch of salt
In a pan of water put the rice with a pinch of salt. Bring to the boil and drain
Add the rice, milk, sugar and orange peel into a saucepan and cook over a low heat, stirring gently until the rice is thoroughly cooked and the mix is creamy.
Put the mixture into an ovenproof dish and pop it into a pre-heated oven - cooking at a low temperature (180°) until lightly and evenly browned.
**You can also flavour your rice pudding with chocolate or another flavour **