Classic French Rice Pudding

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Riz au Lait is the quintessential French home-style rice pudding, slow-simmered in milk with a vanilla bean and a whisper of lemon zest until it turns velvety and rich. Served warm in winter or chilled in summer, it is a humble yet deeply satisfying dessert that French grandmothers have made for generations. A drizzle of caramel or a dusting of cinnamon takes this rustic classic to new heights.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 20 gFat
• 12 gSaturated Fat
• 75 gCarbs
• 1 gFiber
• 38 gSugar
• 12 gProtein
• 180 mgSodium
• 380 mgPotassium
• 320 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the pudding

• 1 cup (200 g) Arborio or other short-grain white rice
• 4 cups (1 L) whole milk
• 1/2 cup (100 g) granulated sugar
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 1 wide strip of unwaxed lemon zest
• 1/4 tsp fine sea salt

For finishing and serving

• 2 tbsp unsalted butter
• 1/4 cup (60 ml) heavy cream
• Ground cinnamon, for dusting
• Soft caramel sauce, optional, for serving

Directions

1. Rinse the rice under cool running water until the water runs nearly clear, then drain well; this removes excess starch and keeps the pudding from turning gummy.
2. In a heavy-bottomed saucepan, combine the milk, sugar, scraped vanilla bean seeds and pod, lemon zest, and salt. Warm over medium heat, stirring, until the sugar dissolves and small bubbles form at the edges.
3. Stir in the rinsed rice, reduce the heat to low, and bring the mixture to a gentle simmer. Cook uncovered, stirring frequently with a wooden spoon to prevent the rice from sticking to the bottom, for 30 to 35 minutes.
4. The pudding is ready when the rice is tender and the mixture has thickened to a creamy, spoon-coating consistency; it should look like a loose risotto. If it thickens too quickly, add a splash of warm milk to loosen it.
5. Remove the saucepan from the heat, fish out the vanilla pod and lemon zest, and stir in the butter and heavy cream. Cover and let rest for 5 minutes so the pudding finishes setting to a silky texture.
6. Spoon the riz au lait into shallow bowls or ramekins, dust with cinnamon, and serve warm. Alternatively, chill for at least 2 hours and serve cold, topped with a swirl of caramel sauce.

Cook’s Notes

• Whole milk is non-negotiable here; lower-fat milk will produce a thin, less luxurious pudding.
• Stir often, especially in the final 10 minutes, to keep the milk from scorching on the bottom of the pan.
• The pudding will thicken considerably as it cools, so pull it from the heat while it still looks slightly loose.
• For an extra-decadent version, whisk one egg yolk into the warm pudding off the heat just before adding the butter.
• A pinch of freshly grated nutmeg or a spoonful of orange blossom water offers a lovely twist on the classic flavor.

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