Riz Au Lait Recipes

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RIZ AU LAIT ~ FRENCH RICE PUDDING



Riz au Lait ~ French Rice Pudding image

Riz au lait is another way of saying French rice pudding. It's just made without egg but with plenty of milk and sugar and it's so gosh darn easy and impossible to stop eating. Quite possibly the thing we love most about the French.

Provided by Jamie Schler

Categories     Dessert

Time 45m

Number Of Ingredients 8

1 cup uncooked short-grain rice
4 to 5 tablespoons granulated white sugar
1/8 teaspoon salt
1 small orange, preferably organic (very finely zested and juiced (at least 1/3 cup or 80 ml juice and 1 to 2 teaspoons zest) )
1 vanilla bean or 1 teaspoon vanilla extract
3 1/4 cups whole milk, half-and-half, or half milk and half light or heavy cream
1 tablespoon unsalted butter
Softly whipped cream, creme fraiche, or marmalade (for serving (optional))

Steps:

  • Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear, about 1 minute.
  • Then place the rice in a medium saucepan, cover with water, and bring to a boil. Simmer for 5 minutes.
  • Drain the rice. Wipe out the pan and return the rice to the pan along with 1 tablespoon sugar, salt, and the orange zest. Slice the vanilla bean along its center and scrape out the seeds, adding both the pod and the seeds to the pan, or add the vanilla extract. Pour the milk over the rice, stir, and place over medium heat. Bring it just to a boil and then immediately turn down the heat to as low as possible.
  • Cover the saucepan, leaving it slightly ajar, and let the pudding gently simmer, stirring often so the rice neither sticks to the bottom of the pan nor bubbles up and over 20 to 35 minutes, depending on the type of the rice you're using. Keep watch as you don't want the mixture to cook too long or dry but is thick and very creamy and the rice is tender and has absorbed almost all of the liquid.
  • Remove the pan from the heat and carefully remove and discard the vanilla bean. Add the butter and 3 tablespoons sugar and stir until the butter is melted and well blended into the rice, 30 to 60 seconds.
  • Carefully, gradually, and vigorously stir in the orange juice until well blended, about 1 minute. Taste and, if you want the pudding a little sweeter, add the last tablespoon of sugar.
  • Spoon the riz au lait into 6 dessert bowls and serve warm or cold, keeping in mind the flavors will be somewhat muted if served cold.

Nutrition Facts : ServingSize 1 portion, Calories 256 kcal, Carbohydrate 43 g, Protein 7 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 106 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g

RIZ AU LAIT



Riz au Lait image

Provided by Christine Muhlke

Categories     dessert

Time 2h45m

Yield Serves 6 to 8

Number Of Ingredients 17

1 14-ounce can Nestle Carnation sweetened condensed milk
Sea salt
1/2 vanilla bean
1 cup heavy cream
1/3 cup whole milk
6 tablespoons sugar
3 large egg yolks
Butter for greasing pan
2/3 cup hazelnuts or pistachios, toasted and roughly chopped
1 dried apricot, finely chopped
Salt
2/3 cup sugar
1/2 vanilla bean
2 cups plus 2 tablespoons whole milk
1/3 cup carnaroli, arborio or short-grain rice
2 1/2 tablespoons sugar
1 2/3 cups heavy cream

Steps:

  • Preheat the oven to 425 degrees. Bring a kettle of water to a boil. Pour the condensed milk into a glass pie pan or shallow baking dish. Stir in a few grains of sea salt and cover tightly with foil. Set in a roasting pan and add enough hot water to the pan so that the water rises halfway up the sides of the pie pan. Bake until the milk turns caramel-brown, 1 to 1 1/4 hours, checking the water level several times and adding water as needed. Cool in the roasting pan. If the caramel is lumpy, whisk or strain through a fine-mesh sieve. Keep refrigerated. To serve, warm gently in a hot-water bath.
  • Split the vanilla bean, scrape out the seeds and place the seeds and pod in a small pot. Add the cream, milk and 3 tablespoons sugar and heat until just before it reaches a boil. In a medium bowl, whisk the egg yolks and remaining sugar until fluffy. Whisk just enough of the scalded cream mixture into the eggs to warm them, then pour into the cream mixture. Stir with a wooden spoon in a figure-eight motion over low heat until it coats the back of the spoon and the bubbles along the edge disappear. Pass through a fine-mesh sieve into a bowl set over an ice bath. Cool completely, then refrigerate.
  • Butter a sheet pan. In a small bowl, mix the hazelnuts, apricot and a dash of salt. In a medium pot set over high heat, cook the sugar without stirring. As it starts to turn deep caramel, swirl the pan to distribute the sugar. Once the sugar has dissolved, remove from the heat and fold in the hazelnuts and apricot. Pour onto the sheet pan and let cool. Chop into small pieces.
  • Split the vanilla bean, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk and bring to a simmer. Stir in the rice and simmer, stirring occasionally, until it reaches the consistency of oatmeal, 25 to 30 minutes. Stir in the sugar. Cool to room temperature, then chill.
  • Transfer the chilled rice to a large bowl. Whip the cream to stiff peaks. Fold the whipped cream into the rice, little by little, to desired thickness. It should be light and creamy.
  • Serve the confiture de lait, the creme anglaise and the brittle in separate bowls alongside the riz au lait, to be stirred in as desired.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 20 grams, Carbohydrate 72 grams, Fat 48 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 25 grams, Sodium 616 milligrams, Sugar 64 grams, TransFat 0 grams

RIZ AU LAIT (FRENCH RICE PUDDING)



Riz Au Lait (French Rice Pudding) image

Mmmmh! Milk, vanilla and cinnamon. Those aromas will take you back to your childhood. This dish is great as dessert or even for breakfast. There are so many variations on rice pudding; fruits, nuts, exotic spices like cardammon, star anise, clove...I like them all. But this simple version is the one I like the most. It tastes best with whole milk. I have substituted some of the milk with heavy cream because I had some left over and that made it even more creamy. It tastes great hot and cold.

Provided by Bellinda

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups milk
1 tablespoon pure vanilla extract or 1 vanilla bean, scrapings
1 pinch cinnamon
1/2 cup sugar
1 pinch salt
1 cup arborio rice
3 tablespoons butter
2 egg yolks

Steps:

  • Bring 4 cups of water to a boil and cook rice for about 2-5 minutes and strain.
  • Meanwhile warm up milk with vanilla, cinnamon, sugar and salt added.
  • Bring to a light boil and add rice.
  • Cover and let simmer on LOW(!) for 30-45 minutes.The rice should be really soft for this dish. Stir and check a few times to make sure the rice doesn't burn or stick to the bottom.
  • Add butter and stir.
  • Add egg yolks, one at a time, and stir. After a couple minutes it's done.

Nutrition Facts : Calories 542.4, Fat 19.9, SaturatedFat 11.8, Cholesterol 140.1, Sodium 239.1, Carbohydrate 76.6, Fiber 1.4, Sugar 25.4, Protein 12.6

RIZ AU LAIT



Riz Au Lait image

A very cheap, but o so good dessert. Add some fresh fruit and you'll have a very nice and heavenly breakfast!

Provided by Maiumlteacute G.

Categories     Breakfast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 5

120 g pudding rice
1 liter milk, cold
100 g sugar
1 tablespoon vanilla extract
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Lightly grease an oven dish.
  • Put the first 4 ingredients in the dish an top with little pieces of butter.
  • Put in the oven at 150°C and forget about it for about 1 1/2 hours.
  • When taken out of the oven the top should be browned and have a creamy consistency. When it cools down it will get stiffer.
  • Enjoy either warm or cold!

Nutrition Facts : Calories 272.1, Fat 8.3, SaturatedFat 5.2, Cholesterol 29.2, Sodium 99.7, Carbohydrate 41.3, Fiber 0.6, Sugar 16.9, Protein 7

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