Skip to main content

Information about our use of cookies

Our website uses cookies to distinguish you from other users and enhance your user experience. They also help us improve our site. By continuing to browse the site, you are agreeing to our use of cookies.

Learn more OK, I agree

Recipes
riz au lait (rice pudding)

Riz au lait (rice pudding) recipe

My mother's recipe - so, of course, it's the best one!

Serves8
Preparation10 Mins
Cooking Time60 Mins

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."

Voila!

Share this recipe

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.

Buy now on Amazon