Creamy rice pudding with roasted walnuts and tonka bean

Ingredients for 4 servings:

• 120 g rice pudding
• 950 ml milk 0.5% fat
• 50 ml walnut oil, roasted
• 6 tbsp, heaped sugar
• 25 g walnuts
• 0.3 tonka bean(s)
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 15 minutes

refined, creamy and delicious

Preheat the milk in the microwave at 950 watts for about 7 minutes. Place the rice pudding in a bowl suitable for a double boiler and pour in the oil. As soon as the rice has turned translucent from the oil, add the sugar and salt. Pour in the heated milk and place the bowl in the hot water bath. Keep the rice pudding hot in the water bath with the lid on for 60 minutes, whisking well every 10 minutes. In the meantime, chop the walnuts. Briefly roast the chopped nuts in a saucepan until only the smaller pieces turn brown. Place the nuts in a sieve, sieve out the smaller pieces and set aside. Return the larger pieces to the saucepan and continue roasting until they smell aromatic. Then return to the sieve to cool. Grate the tonka bean into the sieved walnut powder. After 60 minutes, remove the rice mixture from the water bath and remove the lid. After about 5 minutes, add the walnut powder and tonka bean powder and whisk everything together vigorously one last time. The mixture will now have thickened enough that the rice grains no longer settle at the bottom. Divide the rice into bowls and sprinkle the walnut pieces on top. Cover the bowls with plastic wrap to prevent a skin from forming. The dish will have a less intense flavor at refrigerator temperature than at room temperature.