Classic rice pudding with pan-fried raspberries and wild thyme recipe
Rice pudding is a mainstay of French cuisine. The taste immediately conjures up childhood memories unlike any other dish. It was first made around the 6th century. Documents dating from the time mention cooking rice in milk and sugar. When cane sugar started to be imported from India to Europe, this dessert recipe was created - for our greatest pleasure.
- 800g raspberries
- 1 bunch wild thyme
- 360g sugar
- 20g butter
- 1.2l milk
- 200g cream
- 1 pinch salt
- 1 vanilla pod
- 90g round pudding rice
Pour 300g of sugar into a small non-stick pan and heat up the sugar until it turns a caramel colour.
Throw in the chopped wild thyme, raspberries and butter.
Stir until you obtain a caramel consistency.
Leave to chill.
Boil the milk, the cream, the rest of the sugar, the salt and the vanilla.
Add the rice.
Cook until you obtain a creamy consistency.
Pour the rice into a serving bowl and add the stewed raspberries on top.
The chef's trick
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.