This Parisian-inspired dessert is a refined take on classic rice pudding, adapted from chef Stéphane Jégo’s signature dish at L’Ami Jean. Tender, creamy rice is folded with whipped cream for a lighter texture, then paired with a luscious whipped caramel and crunchy almond praline. The contrast of silky pudding, airy caramel, and crisp nuts creates a luxurious balance of flavors and textures worthy of a bistro table in Paris.

Ingredients 

Rice Pudding

• 1/2 cup Japanese-style short- or medium-grain white rice
• 1/4 teaspoon table salt
• 2 cups whole milk
• 3/4 cup white sugar
• 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
• 1/2 cup cold heavy cream

Caramel Cream

• 6 Tablespoons salted butter
• 6 Tablespoons white sugar
• 1 cup heavy cream

Garnish

• Almond praline or chopped toasted nuts, for serving

Preparation

1. Cook the Rice
   In a large saucepan, combine rice, salt, and 2 cups water. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 20 minutes until most of the water is absorbed and rice is al dente.
2. Make the Pudding Base
   Stir in milk and 3/4 cup sugar. If using a vanilla bean, scrape out the seeds and add both seeds and pod halves. Return to a simmer over medium-high heat, then reduce to medium-low. Cook uncovered, stirring occasionally, until rice is tender and mixture is thick and creamy, about 20 minutes.
3. Cool and Chill
   Transfer to a large bowl. Remove vanilla pod halves if used, or stir in vanilla extract now. Cool completely, then cover and refrigerate until well chilled, at least 2 hours or up to 2 days.
4. Prepare the Caramel
   In a medium saucepan over medium heat, melt butter. Stir in remaining 6 Tablespoons sugar and cook, stirring, until the color resembles peanut butter and edges begin to smoke, 4–5 minutes. Remove from heat and carefully stir in 1 cup cream (it will bubble vigorously). Return to medium heat, stirring until any hardened bits dissolve, 1–2 minutes. Transfer to a bowl, cool completely, then cover and refrigerate until chilled, at least 2 hours or up to 2 days.
5. Whip the Cream for Pudding
   In a medium bowl, whip the 1/2 cup cold heavy cream with a hand mixer on medium-high until soft peaks form, about 2 minutes. Stir chilled pudding to loosen, fold in whipped cream until incorporated. Transfer to a serving bowl; cover and refrigerate up to 24 hours if not serving immediately.
6. Whip the Caramel Cream
   Using a hand mixer, whip chilled caramel on medium-high until soft peaks form, 30–60 seconds. Transfer to a serving bowl; cover and refrigerate up to 24 hours if not serving immediately.
7. Serve
   Present the chilled rice pudding and caramel cream family-style with almond praline served separately for sprinkling on individual portions.