Rice Pudding with Stonyfield Vanilla Petite Crème + Oscars Party

Rich, creamy rice pudding gets a vanilla infusion in this decadent dessert recipe.

Recipe by Chef Ludo Lefebvre on March 13, 2015

Prep time: PT20M

Cook time: PT1H15M

Total time: PT1H35M

Keywords

rice pudding, vanilla yogurt, caramel sauce

Put all the ingredients into a pot (except Petite Creme). Bring the mixture to a simmer, stirring constantly making sure that it doesn’t stick to the bottom of the pot. Cook for 45 minutes until the rice is tender and the mixture is very thick. Transfer cooked rice to a shallow bowl, place that bowl inside another bowl of ice water and allow to chill completely. Once cool you may keep in refrigerator.
Transfer chilled rice to a large bowl. Slowly and gently, fold the Petit Crème into the rice, Blend until fully incorporated. Rice mixture should be light and creamy.
Serve with Confiture de Lait (recipe below), crème anglaise, fresh seasoned fruits, and /or jams, allowing each guest to be added in as desired.
Preheat oven to 425 degrees. Boil some water. Pour the condensed milk into a glass pie pan or shallow baking dish. Stir in a few grains of sea salt and cover the pie pan with foil. Place the pie pan in a roasting pan and add enough hot water to the pan so that the water rises halfway up the sides of the pie pan. Bake until the milk turns caramel-brown, 1 to 1 1/4 hours. Make sure you have enough hot water in the roasting pan. Cool in the roasting pan. If the caramel is lumpy, whisk or strain through a fine-mesh sieve. Keep refrigerated. To serve, warm gently in a hot-water bath.