Rice Pudding

Indulge in the comforting flavors of a classic French dessert with a modern twist - the Rice Pudding, also known as Riz Au Lait. This easy and delightful treat is made with round risotto rice, simmered in vanilla-infused milk, and then gently folded into a luscious crème Anglaise. Imagine the sweet aroma of vanilla perfuming your kitchen as the creamy rice pudding slowly cooks on the stove. Each spoonful promises a rich and silky texture, with the perfect balance of sweetness from the milk and the subtle warmth of vanilla. This isn't just any ordinary rice pudding - it's a luxurious indulgence that will transport your taste buds to dessert heaven. Join me in this culinary journey as we explore the art of making the perfect Rice Pudding. Learn the secrets behind creating a velvety smooth texture and a decadent flavor profile that will leave you craving for more.

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Rice Pudding (Riz Au Lait)

Like a risotto, there is no need to rinse the rice. Indeed, the starch is used to bind the rice with the other ingredients without "sticking" it. Heat up the milk with the sugar, salt, vanilla and rice. Bring to a boil, reduce the heat and cook for 22 minutes or when the rice is cooked through. Stir often throughout the cooking time. Remove from the heat and add the white chocolate cut into small pieces, and incorporate it well. You can replace the white chocolate with butter. Keep refrigerated for up to 3 days.

Crème Anglaise

Heat the milk with the heavy cream and the sugar. When the mixture is at 120ºF/50ºC, add the yolks and mix with an immersion blender. Cook to 185ºF/85ºC. Fold creme anglaise in the warm cooked rice. Fill up cups or ramekins and reserve in the refrigerator.

Caramel Tuile

Heat up a frying pan, add the sugar and cook over medium heat until a nice brown color is obtained. Be careful, a caramel that is too pale will have no taste and if it is overcooked, it will be bitter. Stay vigilant while cooking the sugar. When it starts to smoke, it's ready. Grease your spatula and spread the caramel as quickly and thinly as possible onto a baking mat. Leave to cool then break into small pieces then grind them as finely as possible in a food processor. Sieve to extract the powder, then re-grind the crystals that are still visible. Using a sieve, create the desired shapes on a previously greased baking mat. Bake for 2 minutes at 180ºC. Let cool and store tuiles in airtight container.
Top chilled rice puddings with caramel tuile, and give a quick melt with a kitchen blowtorch. Enjoy!