How to make a creamy French rice pudding with reduced sugar and raisins - without the cream. Either serve on its own chilled or at room temperature with fresh fruits or compote for breakfast. For a more decadent dessert, serve with salted caramel sauce and toasted nougatine.
I have been searching for THE rice pudding recipe for what feels like eternity, recipe after recipe and I always felt something was missing, not enough flavor, too runny, too heavy... etc. This is my absolute favorite, it's perfect. The texture the creaminess the egg yolk richness just a fantastic, delicious rice pudding. Thank you! - Amy R.
French Rice Pudding: Hot or Cold?
When my Frenchman asked me to make a typical riz au lait (pronounced: Ree-olay) years ago, I thought it was a no-brainer. Riz au lait in English is just a French rice pudding.
I remembered what my Scottish Granny and Mum had done: rained in some pudding rice into a pint of milk, added sugar, cinnamon, sultana raisins and nutmeg, dotted it with butter and baked it for 2 hours until a caramelised rice pudding emerged with a film of buttery, bubbled skin.
We ate it warm from the oven as the reassuring aromas of cinnamon wafted around the kitchen. This was comfort food at its best, my Madeleine de Proust; that feeling of drifting back for a fleeting moment. I remembering Grandpa supping his rice pudding using an oversized spoon as my Granny, Agnes poured him more of the coveted extra cream from the top of the milk around the enormous bowl's rim.
My bubble burst. "Your Scottish rice pudding is so different to my Mum's. She didn't have skin on it; I remember vanilla rather than cinnamon, and we didn't eat it warm like this," gently prodded my Frenchman. My baked rice pudding needed to be more French, apparently.
French Baked Rice Pudding: La Teurgoule
So I did my homework and discovered that the French also bake their rice pudding with cinnamon. In Normandy they make a traditional Baked Rice Pudding Recipe (Teurgoule), cooked in a deep terracotta pot and bake even longer for 6 hours. The result is a more caramelised version without the butter.
How to Make a Creamy French Rice Pudding
So it was time to make an extra creamy French rice pudding like hubby had described. Known as 'riz au lait' (pronounced 'reeh-oh-lay'), it's bathed in a vanilla milk and eaten chilled. Personally, I prefer it at room temperature and can't resist sneaking a bowl of it before placing the rest in the fridge once it's cool. Who knew that our differences could be simply down to a cold rice pudding dessert?
This is a cross between two French recipes. Initially by Raymond Blanc's recipe (his Mother's recipe in his book, Blanc Mange). He adds raisins like the family loves it and 3 egg yolks at the end of cooking.
The other is Bernard & Dominique Loiseau's recipe (from 'Cuisine en famille') which uses 2 yolks and only half of the milk, making the rice puddings much more compact.
However, if you prefer yours more compact, reduce the milk to about 700ml (1 ¼ pints).
After many years, here's my riz au lait. Tried, tested and approved over and over by French hubby and our - now adult - baby bears. Enjoy it with a few spoons of homemade apple compote.
Which Type of Rice is Best for Rice Pudding?
The best type of rice is often just sold in supermarkets, labelled as 'pudding rice'. In France, this is simply 'Riz rond' which is best as it's short-grain, round rice.
Otherwise arborio or carnaroli rice (also used for risotto) are good too but if possible, get the round pudding rice. It's not only simpler but cheaper. I have found by using the latter risotto rice, it absorbs slightly less than pudding rice. If this is the case, leave to thicken longer.
French Rice Pudding with 2 Yolks
As we have been mad about making macarons and need egg white recipes, I love using a couple of egg yolks in this recipe. Added to the hot rice at the end of cooking, the result is an extra creamy version (without using any cream) and nourishing too, adding vitamin D and protein.
Temper the yolks first so that the eggs won't coagulate. Before I used to whisk the yolks and sugar together then add a little of the hot rice cream, mix together and stir into the rice pudding. Now I just take it off the heat and add the yolks gradually, stirring well for each.
Once the hot rice pudding is poured into bowls, leave aside to cool then chill covered in the fridge until ready to serve.
Master Crème Caramel: Secrets to 5 Classic French Desserts from Paris
French Rice Pudding with Caramel Sauce
If you like a more decadent French rice pudding for dessert, top with salted caramel sauce. For even more nutty caramel, top with this easy nougatine.
This is inspired by chef Stéphane Jégo's restaurant, l'Ami Jean in Paris, famous for his Parisian riz au lait dessert with all the frills.
Feel free to adapt the recipe using the zest of an orange and nutmeg. Cinnamon lovers will for something more warming in the winter months. Fan of Spring rhubarb?
Rice Pudding Crème Brûlée
Alternatively, for ultimate caramel and rice pudding fans, combine them together to make rice pudding crème brûlées.
Just sprinkle a thin layer of cane sugar (French cassonade) before serving and either blow-torch or grill them to burn the sugar on top. Enjoy with this rhubarb compote or top with fresh strawberries.
Vegan Rice Puddings
This recipe below is vegetarian, but if you're looking for a vegan rice pudding recipe, try these Almond Milk Rice Puddings. Top with fresh fruits like blueberries, raspberries or strawberries.
What Can I Make with the 2 Leftover Egg Whites?
Enjoy these three quick recipes to use 2 egg whites. What's more, they're delicious to accompany your French rice puddings.
French Rice Pudding (riz au lait)
Ingredients
- 100 g (3.5oz, ½ cup) short-grain rice (riz rond, Carnaroli, Arborio)
- ½ teaspoon vanilla powder or extract (or a vanilla bean/pod) *
- 50 g (2oz, ¼ cup) light brown sugar
- 1 liter (1 ¾ pints, 4 cups) whole milk (full cream)
- 50 g (2oz, ¼ cup) golden raisins
- 2 egg yolks organic
Instructions
- First rinse the rice and drain. Pour the milk into the large saucepan. Add the vanilla powder to the milk (or extract/vanilla bean scraped of seeds) with the sugar. Rain in the rice and simmer gently for 15-20 minutes, stirring occasionally to that no skin forms on the milk.
- Add the raisins. Continue to stir occasionally while heating gently for about another 10-15 minutes or until the rice swells and it starts to thicken.
- Take off the heat (so not to overheat and curdle the yolks) and gradually stir in both yolks until well combined.
- Pour into bowls and set aside to cool - then cover and chill for at least 30 minutes.
Notes
This recipe post was first published 17 January 2013 but is now completely updated.
Choclette
That rice pudding looks seriously good Jill - I would never have thought of adding egg yolks. I can see that would make it extra rich and delicious and thus very French.
Jill
The yolks makes it all silky and golden, Choclette. Hope you try it!
Hester @ Alchemy in the Kitchen
Jill, both look delicious but I think I prefer the baked pudding and I'd be eating it warm too - the perfect winter dessert. I hope your Frenchman realises just how lucky he is!
Jill
Warm pud in this snow is perfect, indeed. Hm. I wish hubby read this blog to see your comment, Hester 😉
Tony
Whoever has never wanted to try rice pudding will surely change his mind here 🙂
Jill
Well, if you're not a rice pudding fan, Tony, I'd suggest you try this...
Jo Summers
Hi Jill, I enjoy your newsletters each time, very interesting. (and I have your book) We moved from the UK (husband British too) to the USA, California, many years ago, then discovered Provence and decided to retire here in the VAR, and TGV as often as we can to Paris. We love France and the French.
My rice pudding recipe is exactly the same as your mum made, (must be a British thing). I believe the American version is like the French recipe, too.
My husband loves all things French, and we will make your French recipe, thank you for that.
So simple, but so delish.
Lovely to read 'about' you on your blog. My husband wants to know about your interest in wine.
Jill
Thanks for that, Jo. So glad you enjoy popping in here, as your comment is what keeps me motivated to keep this up!
Your life in the VAR with Paris breaks sounds the perfect life. Wine interest? Well, started out thinking I'd do it as a career; did the first diploma of the Wine & Spirits Education Trust then met ze Frenchman and joined the OECD in Paris instead. Now just continue to appreciate matching wines with food and enjoy our local wine club tastings. Cheers!
MaryMoh
Looks so creamy and delicious....mmmm. I have made once before..... from a packet. How easy huh. Sounds so much like cheating....hehe. That's cause I don't know how to make. maybe more of lazy rather than don't know 😛 Love your baked version. I think I should try again one day. Talk about macarons, it's a long time I have not made them. Now you make me feel like wanting to make again! 😀 Oh, I got your macarons book. Love all the pictures!
Jill
Mary, if you've made macarons, you'll have no problem knocking out these rice puds in a jiffy (and better than a packet!) 😉
Patricia Green
Although I like the good old British version I also like the one my grandmother in Belgium used to make. Pretty much the same as the French version without the vanilla but with saffron. Eaten cold with dark brown muscovada sugar it is heavenly.
Jill
Thanks, Patricia - so glad you mentioned this. I love the different national versions of the good ol' rice pud. Saffron in Belgium? Amazing. Reminds me of Indian takes on it, too with added cardamom. Oh, so many fun variations to try! Love the stuff.
Melissa@EyesBigger
I have been thinking about rice pudd all through Christmas and new year's. I haven't had it since I was a kid but my mum is British and the version I'm used to is more like your original one. Somehow, having it cold doesn't seem right! We used to put a scoop of ice cream on top and let it melt on the warm pudding and seep into all the cracks. I like the idea of more vanilla flavour though - I might try a combo pudding with a mix of the two!
Jill
I hear you, Melissa. I can't eat it cold. It's in the genes, like you. But ice cream? On rice pudding? That's a newbie. Is that Canadian? My eyes are definitely bigger than my stomach, just thinking about it!
Liz
My mom and MIL make their rice pudding more like your mum. The French version sounds more elegant...I think I like both!!
Jill
Aha. I'm like you, Liz. I do make both and although hubby sticks to the creamy, my kids love each one, bless them. It's going to be hard choosing their nationality later, though 😉
Sara
Mmmmmmmmm they both sound heavenly!
Wonder if would work with semi skimmed milk, I know it wouldn't be as creamy but would helpwith the New Year diet I'm meant to be doing! X
Jill
Whole milk is best here but if you really must do your diet stuff, Sara. Although do you really need to? Go the French route and forget it; stick to regular meal times, vary each time, moderate and don't snack 😉 Since living in France for 20 yrs I haven't dieted again (I was obsessed) and I've even lost weight thanks to the French...
Cupcake Crusher
When I was little, my mum used to buy "riz au lait" in tins, and I don't know why, but that was one of my favourites since it was creamy.
I'm going to try your recipe (your photos are superb - it's real hard to make it look as divine as it really is and you succeeded as usual) since it reminds me of my childhood...
Thank you so much for making me smile once more Jill.
I recommend this for everyone!
Jill
Ah, the tins! Ambrosia comes to mind and I won't even go into the sachets of semolina pudding (actually as memories go, this wasn't that bad as long as we could dollop lots of jam on the hot pudding!) Thanks for the smile with your comment. Means so much.
Charlyne D.
Sorry...We Americans don't use measurements of grams or ml.s...We measure with cups (c.) , teaspoons (tspn.) or tablespoons(T.) , Quarts (qt), pints. (pt) and gallons (gal.)when need be.....any chance you could convert your measurements to those of us here (over the "pond") ?? I'm dying to try your recipe.
Jill
Sorry. I work in weight, not volume, as for macarons in particular it's much more precise and works better. However, I've added a measuring conversion chart to the sidebar so hope this helps you, Charlyne.
And I thoroughly recommend a digital scale, as you can simply switch from ounces to grams without any bother.
Charlie
Charlyne D.
All you need is a good kitchen scale that does multiple measures.
Jill Colonna
Couldn't agree more, Charlie!