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2 teaspoons (10 g) egg white
For assembly
Light brown sugar
For the rice pudding
Add a scraped vanilla bean to the milk. In a saucepan, sauté the rice
in the olive oil until it becomes translucent, then add the infused milk.
Cook over low heat for about 18 minutes. Then add the cream, while
hot, and set aside.
For the black and white puffed rice
Add the two rices to a saucepan with the oil and heat to puff the rice.
For the rice ice cream
Infuse the milk, cream, and basmati rice cold. Pass through a conical
sieve. Pour into a saucepan, heat to 95 to 105°F (35 to 40°C), then
add a mixture of the superfine sugar, glucose powder, and stabilizer
and heat to boiling. Remove from the heat, let cool, and refrigerate
for about 3 hours. Churn to make the ice cream, then transfer to a
cold bowl and freeze for between 12 and 24 hours, depending on
use.
For the puffed rice tuile
Preheat the oven to 360°F (180°C). Cook the rice in water for 8
minutes, then drain. Mix it with the egg white using an offset spatula.
Spread the mixture over a nonstick baking sheet and bake in the
oven for 6 to 8 minutes.
For assembly
Place 1 tablespoon of rice pudding at the bottom of a bowl. Add a
little brown sugar and caramelize using a chef’s kitchen torch. Add
the puffed rice, then the rice ice cream, and add a tuile of puffed rice
on top.