Rice pudding

To make this rice pudding recipe, start by preparing all the ingredients.

Pour water with a large pinch of fine salt into a saucepan, and bring to a boil.

Once boiling, add the rice to the saucepan. This rice should have been previously rinsed under running water.

Cook the rice for 2 to 3 minutes.

When cooked, drain the rice in a fine strainer.

Heat the milk in a saucepan.

Split a vanilla bean in half and scrape the inside with the blade of a knife to extract the seeds. Place the pod and the vanilla seeds in the saucepan.

Also add the zest of one orange, peeled with a vegetable peeler.

When the milk begins to simmer...

...add the rice...

...and stir carefully with a maryse spatula to separate the grains of rice and ensure they absorb the milk well.

Let everything cook at a gentle simmer (moderate heat) for 30 to 40 minutes, until the rice has absorbed all the milk.

Stir the mixture occasionally during cooking to prevent the rice from sticking to the bottom of the saucepan.

We get a creamy rice. To achieve this, the milk should not evaporate too much. Check that the rice is well cooked before stopping the cooking. If necessary, add a little milk to soften the mixture.

Pour the eggs and caster sugar into a bowl, and beat the mixture with a whisk.

Remove the saucepan from the heat before adding the whisked eggs and sugar to the cooked, hot rice pudding.

Stir vigorously with the maryse spatula until smooth.

Then transfer the rice pudding to a food container to cool.

Cover with plastic wrap to prevent a skin from forming on the rice pudding.

Leave to cool at room temperature. Enjoy!