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RIZ AU LAIT

The milk is just beginning to reduce. In lieu ...
The milk is just beginning to reduce. In lieu of a milk and half-and-half mix, I used organic whole cream milk. This was the first use of our double-boiler – a great way to break it in! (Photo credit: Wikipedia)

Recipe from Huffington Post

Serves about 6 depending on how much one eats.(3 bowls)

  • 7 oz (200 g) uncooked aborio rice for risotto or pudding

  • 3 ¼ cups (750 ml) Half and half or light cream

  • 7 – 8 Tbs (100 – 120 g) vanilla sugar or to taste

  • 1 vanilla bean split and scraped*

  • Pinch of sea salt

  • 1 Tbs (15 g) unsalted butter

* if you don’t have a vanilla bean, simply add half teaspoon of vanilla extract to the cooking rice and milk.

  1. Place the rice in a colander with tiny holes (so as not to lose any rice out the bottom!) and rinse under running water until the water runs clear. Drain.

  2. Place the rinsed rice in a saucepan and cover with water; bring the water to a boil and allow to boil for 5 minutes. Drain the rice.

  3. Return the drained rice to a medium-sized saucepan with the whole milk (or half low-fat milk and half cream), 1 tablespoon of the sugar and a pinch of salt. Using a small, sharp knife split the vanilla bean down the center and scrape out all of the seeds. Add both the seeds and the pod to the other ingredients in the saucepan. Bring it just up to the boil and then immediately turn the heat down to very low and, placing a cover atop the saucepan but leaving it ajar, allow the pudding to simmer, stirring often, for 30 to 35 minutes or until the rice has absorbed almost all of the liquid. The rice should be very soft almost melting in the mouth. It should not be al dente. The pudding should be creamy, neither runny nor dry.

  4. Remove the saucepan from the heat and remove and discard the vanilla bean pod. Stir in the tablespoon of butter and about half of the remaining sugar. Taste and add as much of the remaining sugar until desired sweetness. Spoon into individual serving dishes, glasses or bowls.

Riz au Lait is always best eaten warm but this particular pudding is delicious at room temperature and even stays creamy when chilled (if, for example, there are any leftovers). Riz au Lait can also be served with cooked fruit or jam served atop it to give it a tangy kick.

This fit the bill for comfort food. Sweet, creamy, smooth, and filling. I originally dreamed having this with fresh strawberries but strawberry jam was perfect with toasted almonds. Next time I want to try it with fudge sauce and pistachios.

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