Lazy Ox Canteen's Rice Pudding With Caramel & Almond Brittle Recipe

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Lazy Ox Canteen's Rice Pudding With Caramel & Almond Brittle
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Ingredients
23
Count
Nutrition
475
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. RICE PUDDING: Rinse the Arborio rice several times until the water runs clear. This is very important, so that rice will be evenly overcooked and there will be no al dente grains.
  2. In a heavy saucepan, bring the 2 cups water, a pinch of salt and the cinnamon stick to a simmer over high heat. Add the rice and simmer until it has absorbed the water, about 10 minutes.
  3. Stir in the half and half and bring the mixture to a boil over high heat. Reduce the heat to a very gentle simmer and cook for 30 minutes, stirring occasionally (be sure to stir the bottom of the pan to prevent the rice from sticking; if it burns, you will need to start over). Depending on how quickly the rice absorbs the liquid, you may need to add a little more water or half and half as needed.
  4. Stir in the cream, brown sugar, condensed milk and vanilla extract. Continue to simmer gently, stirring frequently, until the rice is very thick and creamy (it should have no bite whatsoever), about 20 to 30 minutes. Remove from heat.
  5. While the mixture is still very hot, adjust the consistency as needed with additional cream (it should be rather thin, as it will thicken dramatically as it cools; it will be easier to finish the rice for service if it is not too thick). Taste the rice and adjust the flavor with more salt and/or sugar as desired.
  6. CARAMEL: In a medium saucepan, combine the sugar and water. Bring the mixture to a boil, then reduce the heat and simmer until the mixture caramelizes to a light golden brown. (Do not stir the sugar once it begins to bubble, and brush the sides of the pan with water to keep the sugar from crystallizing — if it crystallizes, you will need to start over.)
  7. While the sugar is cooking, combine the orange peel and cream in a small saucepan over high heat. Scald the cream, then remove from heat.
  8. When the sugar has caramelized, add the butter and stir slowly with a wooden spoon, being careful not to seize the caramel. Slowly add in the hot cream, being careful of the hot steam. Season the caramel with a pinch of salt, and reserve in a warm place. This makes a scant 1 cup caramel.
  9. ALMOND BRITTLE: Heat the oven to 350°F Butter a rimmed sheet pan and set it aside. Toss the almonds with the olive oil and a sprinkling of fleur de sel. Place the almonds on a baking sheet (not the buttered pan) and toast until golden and aromatic, about 4 to 6 minutes. Set aside in a warm place.
  10. While the almonds are toasting, in a small heavy-bottom saucepan over medium-high heat, combine the sugar and water and cook until the mixture begins to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.).
  11. Boil the sugar without stirring until a candy thermometer inserted reads 310 F (hard-crack stage); the sugar should be golden. Remove from heat and stir in the warm toasted almonds and baking soda, if using.
  12. Immediately pour the mixture onto the buttered sheet pan, spreading it into an even layer with a metal spatula. Sprinkle over a pinch of fleur de sel, then set the mixture aside until hardened, about 30 minutes. Break the brittle, crushing it to desired consistency.
  13. FINAL ASSEMBLY: Spoon the chilled rice pudding base into a large bowl and fold in whipped cream until the mixture has achieved a sufficiently fluffy and light consistency (this makes a generous 6 cups pudding). Spoon the pudding into bowls and garnish with the warm caramel and crushed almond brittle. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 475.23 Kcal (1990 kJ)
Calories from fat 282.86 Kcal
% Daily Value*
Total Fat 31.43g 48%
Cholesterol 89.17mg 30%
Sodium 66.18mg 3%
Potassium 197.8mg 4%
Total Carbs 45.3g 15%
Sugars 33.23g 133%
Dietary Fiber 0.4g 2%
Protein 5.19g 10%
Vitamin C 1.4mg 2%
Iron 0.2mg 1%
Calcium 153.9mg 15%
Amount Per 100 g
Calories 207.38 Kcal (868 kJ)
Calories from fat 123.44 Kcal
% Daily Value*
Total Fat 13.72g 48%
Cholesterol 38.91mg 30%
Sodium 28.88mg 3%
Potassium 86.31mg 4%
Total Carbs 19.77g 15%
Sugars 14.5g 133%
Dietary Fiber 0.17g 2%
Protein 2.27g 10%
Vitamin C 0.6mg 2%
Iron 0.1mg 1%
Calcium 67.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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