© JACQUES & COMPANY 2011
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.