Lightly sweetened whipped crème fraiche is folded into this rich and decadent cinnamon rice pudding. This chilled dessert is infused with vanilla and cinnamon to create a warm flavor profile. The brown butter bourbon candied walnuts add the perfect crunch to each bite.
1 cup whipping cream
2 1/2 cups half and half
pinch of kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
seeds of 2 vanilla bean pods
1/4 cup and 1 tablespoon of sugar
1 cinnamon stick
1/2 cup arborio rice
2 egg yolks
whipped crème fraiche, see recipe below
browned butter bourbon candied walnuts, see recipe below
- Place the half and half, cream, salt, ground cinnamon, vanilla extract, vanilla bean seeds, sugar and cinnamon stick into the electric pressure cooker. Using the sauté feature, cook for 7 minutes. Whisk occasionally to incorporate the ingredients and to prevent browning.
- Add the rice into the half and half mixture. Stir well.
- Secure the lid onto the pressure cooker. Cook on high pressure for 5 minutes. After the 5 minutes, turn off the pressure cooker.
- Allow 10 minutes of natural pressure release. Then use the manual pressure relief and remove the lid.
- Place the eggs and egg yolks into a medium sized-bowl. Temper the eggs with the some of the cooking liquid from the pressure cooker. Add the tempered eggs into the pressure cooker, constantly whisking as you pour.
- Using the sauté button, cook the rice pudding for an additional 2 minutes, or until the rice pudding has thickened. Stir constantly.
- Pour the rice pudding into a long baking pan. Let cool for 10 minutes.
- Cover the rice pudding by placing plastic wrap directly on top of the rice pudding (this will prevent a skin from forming on top of the pudding).
- Place the pudding into the fridge and let chill for 4 hours, up to 24 hours.
- Spoon 4 tablespoons of rice pudding and 4 tablespoons of whipped crème fraiche into a small serving bowl. Gently fold the two together.
- Top with chopped brown butter bourbon candied walnuts. Serve chilled.
for the whipped crème fraiche
1 cup whipping cream, cold
1/2 cup crème fraiche, cold
2 tablespoons and 1 teaspoon sugar
- Place all ingredients into a large bowl. With an electric mixer, whip on high until stiff peaks form. Store in an airtight container in the fridge.
for the brown butter bourbon candied walnuts
3 tablespoons unsalted butter
2 tablespoons bourbon or whiskey
1/4 cup water
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups chopped walnuts
- In a medium sized skillet heat the butter on medium for about 10 minutes, or until it is nicely browned.
- Next, add the bourbon, water, brown sugar, vanilla and salt to the skillet. Bring to a boil and reduce for about two minutes.
- Finally, add the chopped walnuts and increase the heat to medium-high. Cook for about 8 minutes, stirring occasionally, or until the syrup is thickened and coats the walnuts.
- Cook for an additional two minutes, stirring frequently. This cooks the walnuts to achieve a crunchy texture.
- Spread the candied walnuts in one layer on a foil lined baking sheet. Let the walnuts air dry for at least four hours before serving.
- Store in an airtight container.