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Camembert From Here Rice Pudding and Caramelized Anise

Camembert From Here Rice Pudding and Caramelized Anise

2 portions


  • 375 ml (1 1/2 cup) milk
  • 375 ml (1 1/2 cup) 15% cream
  • 125 ml (1/2 cup) sugar
  • 5 ml (1 tsp.) vanilla extract or vanilla pod
  • 1 star anise
  • 125 ml (1/2 cup) Camembert From Here without rind
  • 250 ml (1 cup) rice
  • 60 ml (1/4 cup) toasted almonds, to garnish

Caramelized anise

  • 125 ml (1/2 cup) sugar
  • 60 ml (4 tbsp.) water
  • 1 star anise
  • 60 ml (1/4 cup) 15% cream


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  • In a saucepan, heat milk and cream without boiling.
  • Add sugar, vanilla and star anise. Melt Camembert From Here in the milk mixture until consistent.
  • Remove star anise. Add rice and continue cooking until cooked (approximately 20 minutes), stirring regularly.
  • To prepare caramelized anise (see below).

Caramelized anise

  • In a saucepan on medium heat, cook sugar, water and star anise until caramelized. Add cream and mix well. Set aside.
  • Serve the rice pudding topped with caramelized anise and toasted almonds.



Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines