Riz au Lait

Method

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1. Rinse the rice briefly, then blanch it in boiling water for 2 minutes and drain. This removes the raw starch that would make it gluey.

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2. Bring the milk to a simmer with the vanilla pod, seeds and salt.

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3. Add the rice and cook at the barest simmer for 35 minutes, stirring every few minutes and scraping the base so it does not catch.

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4. Add the sugar and cook 8 minutes more. The rice should be tender with the grains still distinct, and the mixture noticeably looser than you want it.

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5. Take the pan off the heat.

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6. Whisk the yolks with the cream and stir them in off the heat, along with the butter.

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7. Leave 10 minutes to thicken, remove the vanilla pod, and serve warm.

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Chef’s Tips

• Round rice only. Long-grain gives a thin pudding.
• Blanch it first to wash off the raw starch.
• Off the heat looser than you want — it thickens fast.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Salted caramel
• Stewed rhubarb
• A spoon

Storage & Reheating

Refrigerated for 3 days. Loosen with milk when reheating. It does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.