Riz Au Lait French Rice Pudding Recipes

RIZ AU LAIT ~ FRENCH RICE PUDDING

Steps:

• Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear, about 1 minute.
• Then place the rice in a medium saucepan, cover with water, and bring to a boil. Simmer for 5 minutes.
• Drain the rice. Wipe out the pan and return the rice to the pan along with 1 tablespoon sugar, salt, and the orange zest. Slice the vanilla bean along its center and scrape out the seeds, adding both the pod and the seeds to the pan, or add the vanilla extract. Pour the milk over the rice, stir, and place over medium heat. Bring it just to a boil and then immediately turn down the heat to as low as possible.
• Cover the saucepan, leaving it slightly ajar, and let the pudding gently simmer, stirring often so the rice neither sticks to the bottom of the pan nor bubbles up and over 20 to 35 minutes, depending on the type of the rice you're using. Keep watch as you don't want the mixture to cook too long or dry but is thick and very creamy and the rice is tender and has absorbed almost all of the liquid.
• Remove the pan from the heat and carefully remove and discard the vanilla bean. Add the butter and 3 tablespoons sugar and stir until the butter is melted and well blended into the rice, 30 to 60 seconds.
• Carefully, gradually, and vigorously stir in the orange juice until well blended, about 1 minute. Taste and, if you want the pudding a little sweeter, add the last tablespoon of sugar.
• Spoon the riz au lait into 6 dessert bowls and serve warm or cold, keeping in mind the flavors will be somewhat muted if served cold.

RIZ AU LAIT (FRENCH RICE PUDDING)

Steps:

• split a vanilla bean in half lengthwise and scrape off the seeds with the tip of a knife. Rinse the rice thoroughly with running cold water to remove the starch. Immerse it in a large saucepan of boiling water and simmer/blanch for 3 minutes. Using a colander or a fine-mesh sieve, drain the rice.
• Pour milk, heavy cream, place both the vanilla pod and seeds in a medium-to-large saucepan and bring to a boil. Pour in the drained rice, reduce the heat to low, and cook for about 30 to 40 minutes, stirring regularly with a wooden spatula.
• Add sugar and cook for another 2 minutes. Remove from the heat, let cool.
• pour sugar in a small saucepan and cook over medium heat. Don't use utensils. Just shake the pot over your stove until the caramel gets an amber color. Remove from the heat, pour the warm cream, constantly stirring (be careful of the splash). Add butter and mix for about one minute over low heat.
• discard the vanilla bean once the rice has cooled and divide riz au lait into dessert cups/bowls. Pour hot caramel over the dessert.

RIZ AU LAIT (FRENCH RICE PUDDING)

Steps:

• Bring 4 cups of water to a boil and cook rice for about 2-5 minutes and strain.
• Meanwhile warm up milk with vanilla, cinnamon, sugar and salt added.
• Bring to a light boil and add rice.
• Cover and let simmer on LOW(!) for 30-45 minutes.The rice should be really soft for this dish. Stir and check a few times to make sure the rice doesn't burn or stick to the bottom.
• Add butter and stir.
• Add egg yolks, one at a time, and stir. After a couple minutes it's done.

L'AMI JEAN'S FAMOUS RICE PUDDING (RIZ AU LAIT)

Steps:

• Split the vanilla bean, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk and bring to a simmer. Stir in the rice and simmer, stirring occasionally, until it reaches the consistency of oatmeal, 25 to 30 minutes. Stir in the sugar. Cool to room temperature, then chill.
• Transfer the chilled rice to a large bowl. Whip the cream to stiff peaks. Fold the whipped cream into the rice, little by little, to desired thickness. It should be light and creamy.
• Serve in individual bowls with confiture de lait, creme anglaise, dried fruit, or praline, on the side.