Riz au lait

By • August 30, 2009 • 1 Comments

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Author Notes: I learned this rice pudding recipe while taking a cooking class with Patrice Demers, a pastry chef here in Montreal. It is a very creamy and traditionnal rice pudding . You could add different spices such as cinnamon or cardamom, but I prefer the pure taste of the vanilla alone. camille

Serves 4

  • 4 cups whole milk
  • 1/3 cup arborio rice
  • 1/3 cup sugar
  • 1 vanilla bean
  1. Cover the rice with water and bring to a boil
  2. Drain the rice and combine with milk, sugar and vanilla bean
  3. Bring to a boil and then reduce heat to medium low to simmer for 40 minutes
  4. Close the heat and let stand for 10 minutes

Comments (1) Questions (0)


about 4 years ago cristina s

hi Camille, would you say that the rice becomes softer because you first boiled it in water before milk? or perhaps that it removes some of the starch?