Lami Jeans Famous Rice Pudding Riz Au Lait Food
CHEF JOHN'S CLASSIC RICE PUDDING
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
- Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g
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.
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
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