Riz au lait
Vanilla rice pudding
Riz au lait: creamy French vanilla rice pudding
Riz au lait is the comforting rice pudding of French grandmothers, cooked slowly on the hob with milk and vanilla until thick and creamy, eaten warm or cold at goûter, sometimes with a spoonful of caramel or jam. In Normandy, a baked version is called teurgoule. The common mistake is cooking it too fast, so it sticks and the rice stays hard. Chef's tip: stir in the sugar only at the end; added earlier, it toughens the rice.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 litre whole milk
- 2 ½ oz caster sugar
- ½ oz butter (optional)
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Method
0/3 doneStep 1: Rinse the 4 oz pudding rice (short-grain). Bring the 1 litre whole milk and 1 vanilla pod, split to the boil in a heavy pan, add the rice and lower the heat.
5 minStep 2: Simmer very gently for 35–45 minutes, stirring often, especially towards the end, until the rice is very soft and the milk has thickened to a creamy pudding.
40 minStep 3: Stir in the 2 ½ oz caster sugar and ½ oz butter, remove the vanilla pod and serve warm, or cool and chill.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does riz au lait take?
- About 50 minutes in total: 5 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of pudding rice (short-grain)?
- Any long-grain rice, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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