Riz Au Lait A Ma Facon Recipes

RIZ AU LAIT ~ FRENCH RICE PUDDING

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.

RIZ AU LAIT

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.