Rice pudding, Umi budo & soft caramel

Preparation

1.Bring 2L of water to a boil, plunge 100g of unwashed Koshihikari rice into it for 3 minutes at a gentle boil, drain it and then quickly refresh it.

2.In a metal gastronorm container, soak the cold, dry rice in 400g of whole milk, 200g of heavy cream, 65g of brown sugar, and ¼ of a vanilla bean, all previously mixed together. Cover with aluminum foil (the foil should come up well over the sides).

3.Bake at 140°C fan oven for 30 minutes, whisk then bake again at 140°C for 20 minutes, remove and add 150g of cold milk and 200g of cold liquid cream.
Keep refrigerated until completely cool before use.

4.In a medium saucepan, make a caramel with 20g of sugar and 20g of glucose. Add 20g of hot milk and 20g of hot cream, along with 4g of fine salt. Bring to a boil and simmer for 2 minutes, then stir in 15g of unsalted butter. Remove from heat and let cool to room temperature before using.

5.Quickly rinse the umibudo, arrange the fresh rice pudding in a bowl, cover with umibudo, a few dots of caramel and dried seaweed filaments (Tororo Kombu).

It's ready! Enjoy your meal!