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Riz au Lait

© JACQUES & COMPANY 2011

Strawberry Shortcakes • Strawberry and Rhubarb Pie • Comice Pears • Poached Pears with Chocolate • Cherry Clafoutis • Mama's E-Z Cake • Tiramisù • Julie's Lemon Blueberry Biscuits • Banana Walnut Bread • Riz au Lait • Gâteau Financière • Poires et Sauce au Chocolat • Floating Island Meringues

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Yield 6 servings

1 cup pearl rice (short grain)

1 cup sugar

2 cups whipping cream

7 cups whole milk

1 whole vanilla bean

1 whole orange

 

In a large saucepan cover the rice with cold water, bring to a boil and drain in a colander.

In a large heavy bottom saucepan (cast iron Dutch oven type), pour in the milk, cream, and blanched rice.  Add the vanilla bean split in half lengthwise, scraping the seeds with a paring knife.   Grated the outer skin of the orange and add to mixture.  Stir.

Bring the pudding to a boil and simmer slowly for 35 minutes, stirring from time to time with a wooden spoon to prevent the rice from sticking to the bottom.

Add the sugar to the simmering rice and cook for 5 additional minutes. Remove the vanilla bean, and pour the Riz Au Lait into a serving bowl.  Cover with plastic film and chill for 2 hours. Serve at room temperature with your favorite cookies.

Wine Suggestion: A late harvest Riesling.

 

 

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