Description

This creamy rice with milk is a comforting dessert, perfect for autumn evenings. I often prepare it for Sunday brunch or as a treat after a festive meal. The combination of creamy rice with milk and caramelized plums is simply divine! The plums, slightly tart, provide a fruity touch that perfectly balances the sweetness of the rice. It's a simple dessert to make, but it always impresses my guests. Feel free to use other seasonal fruits like apples or pears to vary the pleasures. A real delight!

Ingredients (7 ingredients)

1 l Whole milk

130 g Round rice

100 g Powdered sugar

1 packet Vanilla sugar

6 piece Plums

Butter

Powdered sugar

Preparation (7 steps)

Preparation of the rice with milk

Pour 1 liter of whole milk into the Thermomix bowl. Add 130 g of round rice, 100 g of powdered sugar and 1 sachet of vanilla sugar.

Cooking the rice with milk

Thermomix® Setting

30 min/194°F/Speed 2 90

Cook the rice with milk for 30 min/90°C/Stufe 2. Stir gently with the spatula from time to time to prevent the rice from sticking to the bottom of the bowl.

1800

Cooling the rice with milk

Remove the rice with milk from the Thermomix and pour it into a salad bowl. Let cool at room temperature.

Preparation of the plums

Clean, pat dry, cut in half and remove the pits from 6 plums.

Caramelizing the plums

Melt a large knob of butter in a frying pan over medium heat. Add the plums and sprinkle with powdered sugar. Caramelize for 3-4 min, stirring constantly.

Cooling the plums

Remove the caramelized plums from the heat and let cool slightly.

Plating

Serve the rice with milk in bowls or ramekins. Place two caramelized plum halves on each rice with milk. Decorate with vanilla beans (optional).

Finished cooking? Great! 🎉

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About this recipe

Rice with milk is a bit like the madeleine de Proust of my childhood. My grandmother, an outstanding cook, often prepared it, especially in the autumn, when the days get shorter and we crave comforting dishes. Her secret was the simplicity and quality of the ingredients. I took her recipe, adapting it to the Thermomix®, to save time without sacrificing the authentic taste. Whole milk is the key ingredient for obtaining creamy rice with milk. It provides the necessary smoothness and richness. Round rice, with its starch, will thicken the milk during cooking, creating a soft and velvety texture. Powdered sugar, finer than granulated sugar, dissolves more easily and ensures a homogeneous distribution of sweetness. Vanilla sugar, meanwhile, delicately flavors the rice, giving it a warm and comforting note. Plums, with their juicy and slightly tart flesh, provide a fruity touch that contrasts nicely with the sweetness of the rice. Butter, used to caramelize the plums, gives them a rich flavor and a beautiful golden color. For preparation with the Thermomix®, it is important to respect the cooking times and temperature. Stirring gently with the spatula from time to time is essential to prevent the rice from sticking to the bottom of the bowl. If you find that the rice is too thick, you can add a little extra milk at the end of cooking. For a vegan version, you can replace cow's milk with almond or coconut milk. Coconut milk will bring an interesting exotic flavor. You can also add other spices, such as cinnamon, cardamom or nutmeg, to vary the pleasures. A pinch of fleur de sel in the rice with milk enhances the flavors. Rice with milk is eaten warm or cold, depending on your preference. It can be served in individual bowls or in a large salad bowl to share. Caramelized plums provide an elegant and gourmet touch. For a more festive presentation, you can decorate the rice with milk with vanilla beans, citrus zest or slivered almonds. It goes very well with applesauce, caramel sauce or custard. Rice with milk can be stored in the refrigerator for 2 to 3 days. It is best to consume it quickly to enjoy its creamy texture. You can prepare the rice with milk in advance and reheat it gently in the microwave or in a saucepan before serving. The caramelized plums, meanwhile, are prepared just before serving so that they retain their melting texture.