Riz au lait (rice pudding)
My mother's recipe - so, of course, it's the best one!
Almost every country in the world has its own version of a rice pudding. The early European version was initially inspired by the Romans, who created rice pottage dishes for medicinal purposes. In France, almost every mother has her own personal recipe for riz au lait, which has been handed down through the family for generations. This is my mother’s recipe.
Ingredients Required
For the rice pudding
- 1700ml
- full-fat milk
- 100g
- caster sugar
- 2 tbsp
- vanilla syrup or vanilla extract
- 150g
- short-grain pudding rice, washed and drained
To finish
- icing sugar, for dusting, or 50g caster sugar to caramelise the top
Cooking Method
Chef tips
"Rice pudding is wonderful on its own, but it’s also delicious served with poached pears or peaches in vanilla syrup."
Recipe © Raymond Blanc 2018
Photography by Chris Terry 2018
This recipe is adapted from the book Kitchen Secrets
Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.
