Best Riz Au Lait French Rice Pudding Recipes
RIZ AU LAIT ~ FRENCH RICE PUDDING
Riz au lait is another way of saying French rice pudding. It's just made without egg but with plenty of milk and sugar and it's so gosh darn easy and impossible to stop eating. Quite possibly the thing we love most about the French.
Provided by Jamie Schler
Categories Dessert
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 portion, Calories 256 kcal, Carbohydrate 43 g, Protein 7 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 106 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g
RIZ AU LAIT (FRENCH RICE PUDDING)
Mmmmh! Milk, vanilla and cinnamon. Those aromas will take you back to your childhood. This dish is great as dessert or even for breakfast. There are so many variations on rice pudding; fruits, nuts, exotic spices like cardammon, star anise, clove...I like them all. But this simple version is the one I like the most. It tastes best with whole milk. I have substituted some of the milk with heavy cream because I had some left over and that made it even more creamy. It tastes great hot and cold.
Provided by Bellinda
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 542.4, Fat 19.9, SaturatedFat 11.8, Cholesterol 140.1, Sodium 239.1, Carbohydrate 76.6, Fiber 1.4, Sugar 25.4, Protein 12.6
L'AMI JEAN'S FAMOUS RICE PUDDING (RIZ AU LAIT)
This is the legendary rice pudding from chef Stéphane Jego of the Paris restaurant L'Ami Jean. The recipe was printed in the New York Times. At the restaurant, the pudding is served with sides, including confiture de lait, a caramel sauce that is similar to dulce de leche. Cooking time does not include chilling time.
Provided by blucoat
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
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.
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