Riz Au Lait (Rice Pudding)
Creamy rice pudding is a comfortingly sweet and classic dessert that is simple to make but oh-so-delicious. The combination of tender short grain rice, rich full-fat milk, and fragrant vanilla syrup creates a luscious and creamy texture that will warm your soul. Baking this pudding in the oven allows the flavors to meld together beautifully, resulting in a treat that is perfect served both warm and cold. A dusting of icing sugar adds a touch of sweetness to the finished dish, making it a dessert that is sure to become a favorite in your household.
— Constant Cookbook
Ingredients
- 150g/5oz short grain or pudding rice
- 1.7 litres/3 pints full fat milk
- 100g/3½oz caster sugar
- 2 tbsp vanilla syrup
- 50g/2oz icing or caster sugar
Instructions
- Preheat the oven to 150C/300F/Gas 2.
- Rinse the rice in cold water to remove the dusty starch from the surface â this will prevent the pudding becoming too thick.
- Place the drained rice in a large saucepan with the milk, sugar and vanilla syrup.
- Bring to the boil then turn the heat down and simmer very gently, stirring every five minutes, for 25 minutes.
- Simmer for five more minutes, stirring slowly all the time to prevent the rice from sticking to the bottom of the pan.
- Remove from the heat and pour into a shallow 2000ml/3½ pint ovenproof dish.
- Bake in the oven for 30 minutes and then leave to rest for at least one hour - this will allow the creamy texture to develop.
- Sprinkle the surface of the pudding with sifted icing sugar and serve warm.
- To serve cold, preheat the grill to its highest setting. Sprinkle the cold pudding evenly with caster sugar, using a fine sieve, and place under the grill for 2-3 minutes. Cool for 10 minutes then serve.
Cook Time
2H
Prep Time
PT2H
Yield
Serves 8
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