Recipe from 'Kitchen Secrets' by Raymond Blanc. Click here to purchase book.
Riz au lait is a timeless classic dish from French home cooking. It is loved by children and adults. Every mother has her own recipe which she hands down through her family and, of course, hers is always the best. I had a serious “discussion” with my Chef Patissier, M. Benoit Blin, whose mother’s recipe was entirely different to my mother's. We actually settled the argument in front of three million viewers on TV. We were both championing our mothers. You can prepare the rice pudding 1–2 hours in advance. The dish can be served with poached pear or peaches in vanilla and the rice can be first covered with caster sugar then caramelised under the grill.
Cooking: 1 hour, plus 1-2 hours standing.
Special equipment: 2 litre shallow baking dish
|1700ml||Full fat milk (*1)|
|2 tbsp||Best Vanilla extract|
|150g||Short grain/pudding rice, washed in cold water and drained (*2)|
|2 tbsp||Icing sugar (for dusting)|
|50g||Caster sugar to caramelise the top (optional)|
Make the rice pudding an hour or two in advance.
For the initial cooking
Put the milk, sugar, vanilla and rice into a large saucepan over a medium heat and bring to the boil. Turn down to a gentle simmer and cook for 30 minutes, stirring from time to time (*3). During the last 5 minutes, stir slowly and continuously to prevent the rice from sticking. At this stage it will be three-quarters cooked.
To finish cooking in the oven
While the rice is simmering, preheat the oven to 150°C/Gas 2. Pour the rice into the baking dish and bake for 30 minutes. Leave to stand in a warm place for 1–2 hours (*4). Sprinkle with icing sugar to serve. Or to caramelise and serve cold Allow the baked pudding to cool completely. Preheat the grill to high and sprinkle the caster sugar evenly over the surface of the pudding, using a sieve. Place under the grill for 2–3 minutes to caramelise, then leave to cool for 10 minutes before serving.
Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2011.