Riz au lait (Rice pudding)
Riz au lait is a timeless classic of French home cooking that appeals to children and adults alike. Raymond Blanc champions his mother’s recipe here - every mother has her own recipe which she passes down through her family, and of course everybody’s mother’s is the best!
Ingredients
- Milk1700 ml
- Vanilla syrup30 ml
Instructions
9 steps- 1
Preheat the oven to 150C/300F/Gas 2.
- 2
Rinse the rice in cold water to remove the dusty starch from the surface - this will prevent the pudding becoming too thick.
- 3
Place the drained rice in a large saucepan with the milk, sugar and vanilla syrup.
- 4
Bring to the boil then turn the heat down and simmer very gently, stirring every five minutes, for 25 minutes.
- 5
Simmer for five more minutes, stirring slowly all the time to prevent the rice from sticking to the bottom of the pan.
- 6
Remove from the heat and pour into a shallow 2000ml/3½ pint ovenproof dish.
- 7
Bake in the oven for 30 minutes and then leave to rest for at least one hour - this will allow the creamy texture to develop.
- 8
Sprinkle the surface of the pudding with sifted icing sugar and serve warm.
- 9
To serve cold, preheat the grill to its highest setting. Sprinkle the cold pudding evenly with caster sugar, using a fine sieve, and place under the grill for 2-3 minutes. Cool for 10 minutes then serve.
Nutrition
1 serving ≈ 200 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes