Raymond Blanc's Riz au Lait (rice pudding) recipe
The most comforting pudding in the world, by Raymond Blanc. Tuck into creamy, vanilla caramelised rice pudding when it's cold outside.
Ingredients
- 850 ml full-fat milk
- 50 g caster sugar
- 1 vanilla pod, split length-ways and seeds scraped out, or a few drops of natural vanilla extract
- 75 g short grain (pudding) rice, washed in cold water and drained
- 1 cup caster sugar or icing sugar for sprinkling
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Boiling the milk, sugar and vanilla: on a medium heat, in a medium saucepan, bring the milk, vanilla pod and seeds (or vanilla extract) to the boil.
- Cooking the rice: pre-heat the oven to 150ºC/300ºF/Gas Mark 2. Add the rice to the milk and return to a medium boil. On a medium-high heat, cook the rice for 30 minutes, stirring every 5 minutes. Towards the end of the cooking, as the milk becomes more condensed and the consistency thickens, stir every 2 minutes or so to prevent the rice sticking to the bottom of the saucepan.
- Baking the rice pudding: pour the rice into a shallow baking dish, about 24 cm in diameter, and bake in the oven for 30 minutes.
- Caramelising the pudding: pre-heat the grill. Remove the pudding from the oven and sprinkle caster or icing sugar over the top so it is completely covered. Caramelise under the hot grill for 1 minute.
WWF as part of the Earth Hour campaign has teamed up with Raymond Blanc to produce this recipe. Photo taken by Jean Cazals.
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