Riz au Lait

Riz au Lait: Step by Step

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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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Related guide: Choosing rice.

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What Can Go Wrong

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

To Go With It

Salted caramel · Stewed rhubarb · A spoon

Keeping Riz au Lait

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

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.