Best Recipe You’ve Never Heard of: L’Ami Jean’s Rice Pudding

Get the recipe for Rice Pudding with Caramel Cream and Almond Praline here: https://bit.ly/4mUKnZh

The best recipe you’re never heard of is…rice pudding! Or, the version at L’Ami Jean, where chef Stéphane Jégo took possibly the least exciting dessert ever and created one of Paris’s most talked-about recipes. (Chris Kimball has also been talking about it, for a while.)

He accomplishes this by using the same ingredients, but totally differently.

He makes the pudding first, but then lightens it by folding in whipped cream. Then he essentially makes a whipped caramel, by melting butter and sugar, adding a ton of cream, chilling, then whipping that. And doubles down on the deep, nutty, caramel flavor with a praline topping.

0:00 How to make the BEST Rice Pudding
0:46 How to cook rice pudding
0:57 How to make the caramel cream
2:21 How to finish rice pudding
2:42 How to make almond praline
3:56 How to lighten rice pudding (the secret is whipped cream!)
6:01 How to whip caramel
6:36 How to serve rice pudding with caramel cream and almond praline

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one of the greatest recipes in the world you’ve never heard of is rice [Music] pudding and just bear with me for a second this is not any rice pudding this is the best dessert in Paris for the last 16 years little beastro restaurant I went to called Lamejon and the guy is Stefan Jgo and he developed this recipe as I said 16 years ago it’s it’s the toast of Paris and it’s three things it’s an incredibly light rice pudding it is a caramel cream which is a whole new idea I’d never heard of which is phenomenal and then it’s pralines which is crumbled up this is not a quick recipe it probably is the best dessert you’ll ever make at home rice pudding starts with rice medium grain rice which has a lot of starch in it salt so we have half a cup of rice two cups of water so cooked this about 20 minutes now meanwhile uh we can get going on the caramel which you could put on almost anything this is 6 tablespoons of salted butter 6 tablespoons of sugar and we’re going to cook this for just a few minutes until we get a nice rich caramel color because if you don’t the caramel is just going to be sweet it doesn’t have that wonderful rich flavor which is what we want especially with rice pudding which is you know obviously on the bland side the little gas stove that couldn’t when it starts to go you really want to pay attention because if you overdo it it’ll burn if you are worried that it’s going to turn too quickly uh just take it entirely off the heat don’t turn the heat down now this when this comes up to a simmer top on reduce that down we want a little bit of smoke coming up we’re going to take that off the heat then we’re going to take a cup cream we’re going to add that it’s going to bubble up and now we’re going to put that back on the heat because some of that sugar has seized and we’re going to want to melt it back in we’re going to put this in a bowl we’re going to cool that at room temperature and then put it in the fridge cover it and let it sit for about 2 hours and then we’re going to whip it up when the rice is cooked 20 minutes we’re going to add 3/4 cup of sugar 2 cups of milk with the vanilla and I’m also going to add the pods too bring it up to simmer cook it about 20 minutes and then we’re going to get rice pudding so it’s it’s thickened up we’ll get rid of the pods we’re going to let this chill down uh and then we’ll go on to the next step we’re going to make a praline you don’t have to do this what’s nice is you get some real texture because the rest of the dish is essentially pudding uh and it’s really simple to make and this is something you could do for you know any kind of dessert if you wanted something else served alongside it the first step is toasting uh the almonds nothing’s going to happen for a couple minutes then all of a sudden they’re going to go fast which means that once they start going you want to move them around of the skillet you want to get them out fast once they get toasted properly otherwise they’re going to burn this is the part when you go is it toasted is it toasted is it toasted it’s over toasted so you want to be careful um spread those out so we’re not going to take up the whole um area put them into one layer now for the caramel uh one way I like to do it is not use any water and I like to make instead of mounding in the center I want to spread it out in the whole skillet it’ll start to melt around the center it’s really easy for me to see the color change uh and I think this method is actually better than the method where you use two part sugar one part water okay so that’s a nice dark color it’s not burned and then a little salt the moment is upon us so we have the praline done now we have to finish up the rice pudding and the caramel cream first step is we’re just going to beat some heavy cream we don’t need to use a big stand mixer for that by the way I just I just love this when uh appliance manufacturers a little button that says turbo as if you know that’s going to really do something actually let’s see what turbo does okay here we go uh basically does nothing as far as I can tell this uses stand mixer could someone invent a hand electric mixer that actually works i mean I mean I know a stand mixer you don’t want to bring it out for a small job like this but this is taking a really long time so if anybody out there has a stand mixer electric stand a hand mixer that actually cranks and can do whipped cream in a minute or minute and a half please give us a ring we’d like to hear from you okay guys I’m done like this is a whisk i’m going to use a whisk you know I actually do use a whisk for small amounts this is much much more efficient i’m sorry and it makes you feel like you’re actually doing something instead of standing there like complete idiot holding this machine so let’s go grab the uh the rice pudding okay this is nice and chilled we’re going to want to break it up a little bit with a whisk to start cuz it’s going to be thick now one of the things that was great about this recipe when I had in Paris is it’s super light yeah it’s got heavy cream in it but uh yeah if you’re worried about heavy cream and sugar don’t make this recipe now that looks super good next we’re going to get the caramel cream is this going to work or I’m going to be here for 10 minutes okay we have three brilliant cooks here or two and a half so what do you think hand mixer whisk hand mixer yeah I think so too okay I’m going back to this this is going to take a little more effort so let’s see when I die I’d like to have an even coating of this spread all over my body because this is like this is dessert i’m throwing out the rice pudding i’m throwing out everything else i’m just going to take a big bowl of this and disappear this is I know I’m double dipping i’m sorry i apologize oh my lord so we have the rice pudding we have this now we have the praline break it into pieces so this is served this way at the restaurant they have a big bowl of rice pudding usually huge they have the caramel cream and they have the praline and then you can just serve yourself over the years many years uh doing recipes on camera I always talk about how good the food is at the end so no one believes me anymore if I say it’s delicious there’s a reason this recipe has been the number one dessert recipe in Paris for about the last 16 years so little more little more i think I’d like to end my life with a bowl of this this is absolutely delicious