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.
For the rice pudding
vanilla syrup or vanilla extract
short-grain pudding rice, washed and drained
icing sugar, for dusting, or 50g caster sugar to caramelise the top
Put the milk, sugar, vanilla and rice into a large saucepan over a medium heat and bring to the boil.
Turn down to a gentle simmer and cook for 30 minutes, stirring from time to time.
During the last 5 minutes, stir slowly and continuously to prevent the rice from sticking.
At this stage, it will be three-quarters cooked.
While the rice is simmering, preheat the oven to 150°C/Gas 2.
Pour the rice into the baking dish and bake for 30 minutes.
Leave to stand in a warm place for 1–2 hours.
Sprinkle with icing sugar to serve.
Allow the baked pudding to cool completely.
Preheat the grill to high and sprinkle the caster sugar evenly over the surface of the pudding, using a sieve.
Place under the grill for 2–3 minutes to caramelise, then leave to cool for 10 minutes before serving.
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.