French Rice Pudding (riz au lait)
How to make a creamy rice pudding with reduced sugar and sultana raisins. Either serve on its own chilled (or at room temperature) with fresh fruits for breakfast or for a more decadent dessert, serve with salted caramel sauce and nougatine.
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
Serve chilled. Delicious topped with rhubarb compote for breakfast . For a more decadent dessert, serve with salted caramel sauce and/or with our favourite nutty caramel nougatine.
* Variations: Replace vanilla with the zest of an orange and a pinch of nutmeg and cinnamon for a more warming dessert in the winter months.
Prefer rice pudding more compact and less creamy? Reduce the milk to 700ml (1 ¼ pints).
Nutrition Information: 4g protein and 212 calories based on 4 portions.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.