Riz au lait

August 30, 2009
3 Ratings
  • Serves 4
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

What You'll Need
  • 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

See what other Food52ers are saying.

1 Review

cristina S. April 4, 2010
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?