Rice Pudding, Salted Butter Caramel and Strawberries: Breton Dessert

Ingredients:

• 1 cup Arborio rice
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeded
• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 1/2 cup heavy whipping cream
• 1 teaspoon sea salt
• 1 pint strawberries, hulled and sliced

Directions:

1. Preheat oven to 325°F.
2. In a large oven-proof saucepan, combine rice, milk, heavy cream, granulated sugar, vanilla bean and seeds. Bring to a boil over medium-high heat.
3. Once boiling, remove from heat and cover saucepan with a lid. Transfer to the oven and bake for 60-75 minutes or until rice is cooked and pudding is creamy.
4. In a medium saucepan, melt butter over medium heat. Stir in brown sugar, cream, and salt. Bring to a boil and whisk frequently until thickened, about 3-5 minutes.
5. Serve rice pudding topped with salted butter caramel and sliced strawberries.

Serving suggestions:

Serve in individual ramekins or bowls. Top with an extra drizzle of caramel and a few sliced strawberries for presentation. Enjoy warm or chilled.