For this dessert, I began with the idea of using brown butter and arborio to make a risotto-style rice pudding. But the original version wasn't that exciting. That's when the idea of starting with a brown butter caramel worked its way into the pudding, along with the addition of creme fraiche, which I thought would cut the sweetness nicely. After a few more test runs, I also decided that the rice had a nicer texture when it was simmered with all of the liquid than it did when cooked like risotto, adding the liquid bit by bit. The bonus is that this also means less work for you!

Share: