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Rice Pudding (Riz au Lait)- Recipe

by jughandle
  • Place the rice in a colander with tiny holes or a sieve and rinse under running water until the water runs clear. Drain.
  • Place the rinsed rice in a saucepan and cover with water, roughly 1 – 1/3 cups water for every cup of rice; bring the water to a boil and allow to boil for 5 minutes. Drain the rice.
  • Return the drained rice to a medium-sized saucepan with the whole milk (or half low-fat milk and half cream), 1 tablespoon of the sugar and a pinch of salt.
  • Using a small, sharp knife split the vanilla bean down the center and scrape out all of the seeds.
  • Add both the seeds and the pod to the other ingredients in the saucepan.
  • Bring it just up to the boil and then immediately turn the heat down to very low and, placing a cover atop the saucepan but leaving it ajar
  • allow the pudding to simmer, stirring often, for 30 to 35 minutes or until the rice has absorbed almost all of the liquid.
  • The rice should be very soft almost melting in the mouth. It should not be al dente.
  • The pudding should be creamy, neither runny nor dry.
  • Remove the saucepan from the heat and remove and discard the vanilla bean pod.
  • Stir in the tablespoon of butter and about half of the remaining sugar.
  • Taste and add as much of the remaining sugar until desired sweetness.
  • Spoon into individual serving dishes, glasses or bowls.
  • Riz au Lait is always best eaten warm but this particular pudding is delicious at room temperature and even stays creamy when chilled
  • Riz au Lait can also be served with cooked fruit or jam served atop it to give it a tangy kick.
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Rice Pudding (Riz au Lait)- Recipe

Author jughandle

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