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Dessert

Riz au lait

Creamy riz au lait in a white bowl, topped with a dusting of cinnamon, on a rustic wooden table
Prep
5 mins
Cook
45 mins
Servings
6
FrenchEasyDessertGluten FreeVegetarian

About this dish

A classic French rice pudding, creamy and comforting, scented with vanilla. My grandmother swore by whole milk and a long, slow simmer.

This is the real deal—simple, honest, and utterly satisfying.

Ingredients

UK and US measurements are both included for every recipe.

Whole milk

dairy

1 liter

Imperial measurement: 4 cups

Vanilla bean

herb

1

Short-grain white rice

grain

100g

Imperial measurement: 1/2 cup

Granulated sugar

other

80g

Imperial measurement: 1/3 cup

Salt

spice

1/4 tsp

Egg yolks

dairy

2 large

Ground cinnamon

spice

1/2 tsp (optional)

Method

1

Infuse milk

PT5M

Pour milk into a heavy saucepan. Split vanilla bean lengthwise and scrape seeds into milk; add pod. Bring to a simmer over medium heat.

2

Simmer rice

PT35M

Stir in rice and salt. Reduce heat to low and cook gently, stirring often, until rice is tender and mixture thickens, about 35–40 minutes.

3

Temper egg yolks

PT2M

In a small bowl, whisk egg yolks. Slowly whisk a ladleful of hot rice mixture into yolks, then pour back into saucepan.

4

Final cook

PT2M

Cook over low heat, stirring constantly, 2 minutes more. Do not boil. Remove from heat; discard vanilla pod.

5

Serve

PT1M

Spoon into serving bowls. Dust with cinnamon if desired. Serve warm or chilled.

Equipment

  • heavy-bottomed saucepan
  • wooden spoon
  • whisk
  • small bowl
  • serving bowls

Nutrition facts

420 kcal
Calories
8 g
Protein
44 g
Carbohydrates
8 g
Fat
0 g
Fiber
120 mg
Sodium

Tips

  • For extra richness, use a mix of whole milk and a splash of heavy cream. The starch from short-grain rice is key to that silky texture—don't rinse the rice if you can help it.
  • Stirring often prevents a skin from forming (though some folks love that skin).
  • If.
  • If you want to avoid it, lay a piece of buttered parchment directly on the surface.
  • This keeps in the fridge for 3 days. Add a little warm milk when reheating to loosen it up.

Serving suggestions

  • Serve warm with a spoonful of fruit compote or chilled as a simple dessert. It's also lovely with poached pears.

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Marc Moreau

Recipe by

Marc Moreau

Specialises in French cuisine

Marc is a bread baker who uses a 100-year-old sourdough starter. He named it 'Jean-Paul'.

Describe yourself in three words: Earthy, crusty, Jean-Paul lover.