Ingredients;
Rice - 100 g
Cream (10%) - 100 ml
Yolk egg - 2 pieces
Brown sugar - 40 g
Caramel
Soy sauce (1/2 tsp salt) - 2 tsp.
Butter - 50 g
Brown sugar - 95 g
Cream (33%) - 140 ml
First, we prepare the salty caramel. Heat the fatty cream almost to a boil. In a frying pan or in a saucepan with a thick bottom on medium heat caramelize sugar. Do not mix, just tilt the frying pan in different directions so that sugar melts faster.
When all the sugar turns into a liquid caramel, pour in a little hot cream, quickly and gently stirring the caramel. Carefully! Caramel can splash! From the temperature difference caramel slightly thickens, but then again becomes liquid.
Cook the caramel for a couple of minutes and add butter. Stirring, cook the caramel for another 2-3 minutes.
Then remove from heat and pour in soy sauce, stir. Pour caramel into a jar and close the lid.
PS Soy sauce can be replaced with 1 tsp. salt.
Boil round-grain rice in water until half cooked. For 1 part of rice - 1.5 parts of water.
When the rice is almost ready, and almost all the water boils, pour in 10% cream and cook the rice, stirring, until it is ready.
Whisk with whisk 2 yolks with 40 grams of sugar.
Remove the pan with the porridge from the fire and, stirring vigorously, enter the whipped with sugar yolks. Again, return the pan to the fire and, stirring intensely, cook rice for 2 minutes, until thick.
Spread the rice porridge in a serving cup and pour in the caramel. You can decorate caramel with crystals of large sea salt.
In the morning you can put them in the microwave and a wonderful stylish breakfast is ready! And you can eat in the evening, for dessert. Or do not bother, put rice in a bowl, and top with caramel. In any case, it's very, very tasty.