We thought rice pudding was old-fashioned… but these 3 creations prove otherwise
With its creamy texture, comforting flavor, affordability, and simplicity, rice pudding has won back the hearts of those with a sweet tooth. But while the original version remains a favorite, rice pudding is also inspiring chefs. Whether as artisanal ice cream, flan, or île flottante, this childhood classic is being reinvented in unexpected ways.
At first glance, rice pudding seems like a simple, home-style dessert. Less showy than some spectacular creations, it immediately evokes childhood and comfort. Some pastry chefs don’t hesitate to take this classic and reimagine it, making it their own. Three creations illustrate this trend particularly well.
Maison Astrid’s Chilled Rice Pudding
Just a few steps from the Sablons metro station in Neuilly-sur-Seine, Maison Astrid has established itself in just two years as a favorite spot for lovers of artisanal ice cream. Behind the shop is Astrid, a former architect who switched careers to become a pastry chef. After a stint at Carette and six years in the kitchens of Maison Mulot, she launched her own ice cream brand. Here, everything is churned fresh on-site every day. The pastry chef creates everything from classic flavors to more unexpected creations. Among the standout creations is the rice pudding ice cream. Inspired by the traditional dessert, this ice cream retains the milky notes and rich flavor of rice pudding while offering the refreshing coolness sought after during hot weather. Salted butter caramel adds a decadent touch. It’s an elegant way to transform a childhood dessert into a summer treat.
- Where? Maison Astrid, 24 rue Madeleine-Michelis, Neuilly-sur-Seine
- @ la_glace_maison_astrid
The Île Flottante, Rodolphe Despagnes’s Rice Pudding
Why choose between rice pudding and an île flottante? That’s the question that guided Rodolphe Despagnes in creating this dessert served at Le Christine restaurant. Here, the chef brings together two classics from his culinary repertoire on a single plate, while preserving the identity of each. The base is a rice pudding flavored with vanilla and tonka bean, intentionally not too sweet. Surrounding this familiar foundation, several other elements enhance the dining experience. Koji, a Japanese fermented product, appears in various forms: a shio koji caramel adds depth and a lingering finish, while a crème anglaise made with toasted koji develops subtle roasted notes.
To lighten the overall dish, whipped egg whites add volume and airiness. Puffed rice introduces a crunchy texture, and yogurt powder lends a touch of freshness. Presented in an almost entirely white color palette, the dessert embraces minimalism while offering a multitude of aromatic nuances and textures. A delicate creation that demonstrates how even a dessert as familiar as rice pudding can still surprise when crafted with precision and sensitivity.
- Where? Le Christine, 1 rue Christine, 75006 Paris
- lechristine.becsparisiens.fr
Neulo’s Rice Pudding Flan
At Neulo, a shop that bills itself asa “flan paradise,” flan has joined forces with rice pudding in a creation that deliberately blurs the lines between these two popular desserts. At first glance, the dish is intriguing. A puff pastry base supports a layer of flan, topped with a thick layer of creamy rice pudding. Upon tasting, you’ll appreciate the interplay of textures. More than just a layering of ingredients, this creation offers a fresh take on rice pudding, halfway between a boutique pastry and a home-style dessert. A treat that brings out the best of both worlds without ever letting one overshadow the other.
- Where? Neulo, 46 rue Sainte-Croix de la Bretonnerie, 75004 Paris
- neulo.fr
