Rice Pudding with Caramel Cream and Almond Praline

Ingredients

• ½ cup Japanese-style short- or medium-grain white rice
• ¼ teaspoon table salt
• 2 cups whole milk
• ¾ cup plus 6 tablespoons white sugar, divided
• 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
• 6 tablespoons salted butter
• 1 cup heavy cream, plus ½ cup cold heavy cream, divided
• Almond praline or chopped toasted nuts, to serve

Instructions

1. Cook the rice with salt and water; add milk, sugar and vanilla, then simmer until creamy. Chill.
2. Cook butter and remaining sugar to a light caramel, add 1 cup cream and chill.
3. Whip the remaining cold cream and fold into the pudding.
4. Whip the chilled caramel to soft peaks.
5. Serve with almond praline or chopped toasted nuts.