for 6 people
- 150 gr. round rice
- 150 gr. sugar
- 150 gr. very bitter chocolate
- 75 cl. milk
- 1 vanilla beans
- 1 pinch of salt
- For the caramel:
- 150 gr. sugar
- 75 cl. water
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20 mn. + 2 à 3 h. de réfrigération |
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25 + 15 mn. 210°C.(th.7)/425-450°F |
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- Preheat oven to 210 ° C. (th.7)
- Blanch the rice in boiling water for 3 minutes.
Boil milk with sugar, vanilla bean split in half lengthwise and salt.
Drain rice. Pour the rice into the milk.
Bake 25 minutes. in the oven preheated to 210 ° C. (th.7)
Remove from oven and let cool.
- Preheat oven to 150 ° C. (th.5)
In a thick-bottomed saucepan, over low heat, add sugar and water until a golden caramel.
Pour into the cake tin.
Cover the walls. Remove the vanilla rice still warm.
Then stir the melted chocolate in a bain-marie.
- Pour into the pan.
In the oven preheated to 150 ° C. (th.5) cook in a bain-marie.
Remove from oven, let cool before placing the mold 3 to 5 pm refrigerate.
Unmould to immerse the mold in hot water.
French