1,605 easy and fully explained recipes, with +66K photos and 77 videos

Rice pudding (riz au lait)

Name: Rice pudding (riz au lait)
Prep time: 1 min
Cook time: 37 min
Total time: 38 min
Yield: 6 people
Cuisine: French
Ingredients: 200 g round grain rice; 100 g caster sugar; 1 vanilla pod; 1 litre whole milk; 300 g real custard sauce (crème anglaise)

My personal version of this classic family recipe.

424 K 3.9/5 (63 reviews)668656

Duration

40 min.

Difficulty

Easy

Last modified on: December 18^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 200 g round grain rice
2 100 g caster sugar
3 1 vanilla pod
4 1 litre whole milk
5 300 g real custard sauce (crème anglaise) (optional)
Total weight: 1,305 grams

Times for this recipe

Preparation

1 min.

Cooking

40 min.

All in all

40 min.

Preparation 1 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

Scale 200 g round grain rice in a strainer, then wash under tap water.

Stage 2 - ⌛ 3 min.

It is not essential, but I advise you to pre-cook rice (especially if you don't use a special dessert rice, also called round rice) 2 or 3 minutes in salted boiling water.

Then dry and rinse.

Stage 3 - ⌛ 1 min.

In a pan, put rice, add 100 g caster sugar, 1 vanilla pod and 1 litre whole milk.

Stage 4 - ⌛ 30 min.

Bring to boil stirring frequently with a spatula or a wooden spoon, to prevent sticking on the bottom.

Stage 5

Rice is ready when it has absorbed all the milk, it should be smooth and remain slightly creamy.

Stage 6 - ⌛ 2 min.

Off the heat, possibly add 300 g real custard sauce (crème anglaise).

Stage 7

Your rice is ready, you can now divide it between small dishes and leave to cool.

Remarks

If you don't have crème anglaise, instead you can add 2 eggs + 1 egg yolk to in the cooked rice while it it still hot.

It's a question of taste, but I prefer my rice pudding warm rather than cold. So I frequently put the dish in the microwave for a few seconds before eating.

You can also consider sprinkling some sugar on top, and pass it under the grill to caramelize.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	33 g RDI=13 %	9 g RDI=13 %	258 kcal RDI=13 %	1,083 kJ RDI=13 %
Per person	21 g RDI=33 %	73 g RDI=28 %	20 g RDI=27 %	561 kcal RDI=28 %	2,351 kJ RDI=28 %
Whole recipe	130 g RDI=200 %	438 g RDI=165 %	120 g RDI=165 %	3,369 kcal RDI=168 %	14,108 kJ RDI=168 %