#IsolationBaking recipe # 11 is.... no bake!
Riz au Lait - Rice Pudding
No bake. No flour. No eggs. A timeless comfort food.
With ideas for variations. Ready?
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Riz au Lait - Rice Pudding
No bake. No flour. No eggs. A timeless comfort food.
With ideas for variations. Ready?
👇
Riz au Lait - the French version of rice pudding is a creamy, comforting treat, simple to make, simple to eat.
Variations: stir in grated dark chocolate while still hot; flavor w/a pinch or 2 of cinnamon, cardamom, nutmeg, or orange zest; stir in (rum-soaked) raisins or
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Variations: stir in grated dark chocolate while still hot; flavor w/a pinch or 2 of cinnamon, cardamom, nutmeg, or orange zest; stir in (rum-soaked) raisins or
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other dried fruits; top with chopped nuts; spike with Amaretto or an orange liqueur; serve with crème anglaise, stewed fruit, warm chocolate sauce.
Let's get cooking:
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Let's get cooking:
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Ingredients
7 oz (200 g) uncooked rice for risotto or pudding *
3 ¼ cups (750 ml) whole milk or half low-fat milk + half light or heavy cream
7 - 8 tablespoons (100 – 120 g) sugar or to taste
1 vanilla bean or 1 teaspoon vanilla extract
MORE
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Ingredients
7 oz (200 g) uncooked rice for risotto or pudding *
3 ¼ cups (750 ml) whole milk or half low-fat milk + half light or heavy cream
7 - 8 tablespoons (100 – 120 g) sugar or to taste
1 vanilla bean or 1 teaspoon vanilla extract
MORE
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Pinch salt
1 tablespoon (15 g) unsalted butter
* in these times of crisis, go ahead and use whatever rice you have on hand.
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Pinch salt
1 tablespoon (15 g) unsalted butter
* in these times of crisis, go ahead and use whatever rice you have on hand.
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Place the rice in a colander with very tiny holes or a mesh sieve (so as not to lose any rice out the bottom!) and rinse under cool running water until the water runs clear. Drain.
Place the rinsed rice in a saucepan and cover with water; bring the water to a boil
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Place the rice in a colander with very tiny holes or a mesh sieve (so as not to lose any rice out the bottom!) and rinse under cool running water until the water runs clear. Drain.
Place the rinsed rice in a saucepan and cover with water; bring the water to a boil
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and allow to boil for 5 minutes. Drain the rice.
Return the drained rice to a medium-sized saucepan with the whole milk (or half low-fat milk and half cream), 1 tablespoon of the sugar and a pinch of salt.
Using a small, sharp knife split the vanilla bean down the
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and allow to boil for 5 minutes. Drain the rice.
Return the drained rice to a medium-sized saucepan with the whole milk (or half low-fat milk and half cream), 1 tablespoon of the sugar and a pinch of salt.
Using a small, sharp knife split the vanilla bean down the
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the center and scrape out all of the seeds. Add both the seeds and the pod to the other ingredients in the saucepan. If using vanilla extract, add once heat is reduced (later in the recipe).
Bring it just up to the boil and then immediately turn the heat
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the center and scrape out all of the seeds. Add both the seeds and the pod to the other ingredients in the saucepan. If using vanilla extract, add once heat is reduced (later in the recipe).
Bring it just up to the boil and then immediately turn the heat
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down to very low and, placing a cover atop the saucepan but leaving it ajar, allow the pudding to simmer, STIRRING OFTEN, for 30 to 35 minutes or until the rice has absorbed almost all of the liquid. The rice should be very soft almost melting in the mouth. It should not
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down to very low and, placing a cover atop the saucepan but leaving it ajar, allow the pudding to simmer, STIRRING OFTEN, for 30 to 35 minutes or until the rice has absorbed almost all of the liquid. The rice should be very soft almost melting in the mouth. It should not
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It should not be al dente. The pudding should be creamy, neither runny nor dry.
Remove the saucepan from the heat and remove and discard the vanilla bean pod. Stir in the tablespoon of butter and about half of the remaining sugar. Taste and add as much of the
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It should not be al dente. The pudding should be creamy, neither runny nor dry.
Remove the saucepan from the heat and remove and discard the vanilla bean pod. Stir in the tablespoon of butter and about half of the remaining sugar. Taste and add as much of the
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Taste and add as much of the remaining sugar until desired sweetness. Spoon into individual serving dishes, glasses or bowls.
Variations, notes 👇
Taste and add as much of the remaining sugar until desired sweetness. Spoon into individual serving dishes, glasses or bowls.
Variations, notes 👇
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If adding spice, orange zest, or vanilla extract, stir in about halfway through cooking time. Add dried fruit when you reduce heat for cooking. Stir in grated chocolate, liqueur at the end of cooking until blended and to taste.
Please RT the recipe thread & share photos!
If adding spice, orange zest, or vanilla extract, stir in about halfway through cooking time. Add dried fruit when you reduce heat for cooking. Stir in grated chocolate, liqueur at the end of cooking until blended and to taste.
Please RT the recipe thread & share photos!
TIPS:
Watch cooking time. Stop it sooner if ready.
Stir to it doesn't scorch on the bottom of the pan.
I made this recipe for my Orange Appeal cookbook by cooking with orange zest and whisking in 1/3 cup/ 80 ml) fresh-squeezed orange juice at the end.
Watch cooking time. Stop it sooner if ready.
Stir to it doesn't scorch on the bottom of the pan.
I made this recipe for my Orange Appeal cookbook by cooking with orange zest and whisking in 1/3 cup/ 80 ml) fresh-squeezed orange juice at the end.
