Yves Camdeborde delivers to the Table des bons vivant a recipe idea with basics from the cupboard. The chef reveals his way of making caramel rice cake. 

Ingredients: 

½ liter of milk 

110 gr long rice 

50 gr caster sugar 

Vanilla, rum 

2 whole eggs 

For the caramel: 

70 gr caster sugar 

50 gr of water 

Preparation:

Make a fairly brown caramel with the 70 grams of sugar and 50 grams of water and pour it into a mold (cake pan) with a capacity of ½ liter. 

In the same pan as the caramel (without washing it), put the milk to boil, then add the sugar and the rice and cook for 35 minutes at a very low boil. Add the beaten eggs, the rum and the vanilla extract at the same time, off the heat. 

Pour this preparation into the mold on the caramel and cook in a bain-marie for 20 minutes at 180 degrees. 

Leave to cool in the bain-marie then once cold, put in the refrigerator overnight. 

On the day of tasting, dip the mold in hot water, turn it out and serve.