The delicious rice pudding revisited by Philippe Conticini: Femme Actuelle Le MAG

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Rice pudding is THE grandmother’s dessert that we love! Ultra-simple and above all very delicious, it traditionally consists of rice cooked in sweetened milk. Rice pudding is often flavored with cinnamon or vanilla, for more indulgence. And to our great pleasure, the great chef Conticini has revisited this legendary recipe with tonka bean and a red fruit confit. Original and even more delicious, this dessert will delight the whole family! Here is his recipe.

The ingredients to make the recipe for tonka bean and red berry rice pudding by Philippe Conticini

For the tonka custard:

  • 68 g of liquid cream
  • 136 g of semi-skimmed milk
  • 18 g of caster sugar
  • 18 g of yellow
  • 1.5 g of cornstarch
  • 9 g of gelatin mass
  • 0.5 g of sea salt
  • 0.2 g grated tonka bean

For the red fruit confit:

  • 121 g frozen raspberries
  • 77 g frozen strawberries
  • 17 g frozen currants
  • 7 g frozen blackcurrants
  • 97 g sugar
  • 44 g lemon juice
  • 23 g lime juice
  • 3 g of NH pectin
  • 3 g of caster sugar

For the vanilla tonka rice pudding:

  • 60 g round rice
  • 42 g of caster sugar
  • 1.2 g of sea salt
  • 346 g of semi-skimmed milk
  • 100 g of liquid cream
  • 2 vanilla pods
  • 0.6 g grated tonka bean

The stages of preparation of rice pudding revisited with tonka bean and red fruits by Philippe Conticini

Step 1: prepare the tonka custard the night before!

  • In a saucepan, let the milk, cream and tonka infuse 10 minutes hot.
  • In a bowl, mix the sugar, the yolks and the cornstarch, then make an English.
  • Add the gelatin and fleur de sel at the end of the cooking time.
  • Reserve overnight in the refrigerator.

2nd step : prepare the red fruit confit

  • In a bowl, mix 3 g of pectin and 3 g of sugar.
  • In a saucepan, combine all the ingredients and then boil.
  • When boiling, add the sugar and pectin mixture.
  • Mix, Chinese then let cool.

Step 3: prepare the vanilla rice pudding

  • In a saucepan, warm the milk, cream, tonka and vanilla for 10 minutes.
  • Give the rice a first boil with water then Chinese it immediately.
  • Add the sugar and the rice to your infusion and bring to the boil.
  • Once boiling, immediately reduce the heat and simmer for 25 minutes, then cool.

Step 4: go to the finish

  • When cold, mix your rice pudding with your custard.
  • In the container of your choice, add some red fruit confit at the bottom, a few strawberries, raspberries, blueberries.
  • Add your rice to the milk, then decorate with some fruit on top and some red fruit confit.

Discover the chef’s recipe in video:

>> Discover all our easy and delicious rice pudding recipes

Read also :

⋙ The delicious pastry cream recipe from Philippe Conticini

⋙ The lemon meringue pie recipe by Philippe Conticini

⋙ The delicious recipe for Paris-Brest style Philippe Conticini