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rice pudding

RIZ AU LAIT CRÊMEUX (CREAMY RICE PUDDING)

A comforting French riz au lait made with tender rice, creamy milk, and real vanilla. Finished the next day with freshly whipped cream folded in, it’s light, silky, and the perfect cozy dessert.
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Ingredients
  

  • 1 L whole milk
  • 1 tbsp of vanilla bean paste or vanilla extract or a vanilla bean pod
  • 125 g Arborio rice or any dessert rice
  • 50 g sugar
  • 150 mL heavy cream

Method
 

  1. In a large pot, add the milk and vanilla. Stir frequently over medium heat to prevent a skin from forming.
  2. Once the milk is heated, reduce the heat to medium-low, add the rice, and stir.
  3. Continue stirring every 2–3 minutes to prevent a skin from forming and to ensure even cooking.
  4. As the mixture thickens, stir more frequently. The rice should be fully cooked in about 30-45 minutes (taste to check for doneness).
  5. Once the rice is tender, remove the pot from heat and stir in the sugar.
  6. Transfer the mixture to a large bowl, cover, and refrigerate for at least 4 hours (or until fully cooled), preferably overnight.
  7. Before serving, whip the heavy cream to soft peaks, then gently fold it into the chilled rice pudding.