Riz Au Lait French Rice Pudding Food

RIZ AU LAIT (FRENCH RICE PUDDING)

Riz Au Lait (French Rice Pudding) image

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

Ingredients

4 cups milk
1 tablespoon pure vanilla extract or 1 vanilla bean, scrapings
1 pinch cinnamon
1/2 cup sugar
1 pinch salt
1 cup arborio rice
3 tablespoons butter
2 egg yolks

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)

L'ami Jean's Famous Rice Pudding (Riz Au Lait) image

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

Ingredients

1/2 vanilla bean
2 cups whole milk
2 tablespoons whole milk
1/3 cup bomba rice or 1/3 cup another short-grain rice
2 1/2 tablespoons sugar
1 2/3 cups heavy cream

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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