Rice pudding

Ingredients

• 1 litrewhole milk
• 1 pinchsalt
• 150 gsugar
• 180 ground-grain rice
• 2eggs
• 1vanilla pod
• to taste (optional)ground cinnamon, for garnish
• to taste (optional)mint leaves, to serve

Instructions

1. 1

   Blanch the rice

   Rinse the rice, boil it in water for 2 minutes, then drain it.

2. 2

   Simmer in milk

   Bring the milk to the boil with the vanilla, add the drained rice and cook at a very gentle simmer. Let the rice absorb the milk, which should take about 45 minutes.

3. 3

   Mix in the eggs

   Add the sugar, whole eggs beaten together, and a pinch of salt. Mix gently with a fork.

4. 4

   Bake the pudding

   Transfer the rice to an ovenproof dish and bake at 160°C for 10–15 minutes.

5. 5

   Serve and garnish

   Serve warm or cold, with a mint leaf and a little cinnamon for decoration if desired.

What is rice pudding?

Riz au lait is a much-loved French dessert of rice cooked slowly in milk until tender and creamy. This version adds vanilla and finishes the pudding with eggs and a short bake.

The method has two useful stages: a brief boil in water helps prepare the rice, while the long, gentle simmer lets it take on the vanilla-scented milk.

Nutrition and macros by portion

The nutrition label shows one serving as written: 111 calories, 0g protein, 0g carbs, 0g fat.

The rice and sugar provide most of the carbohydrates, while the whole milk and eggs contribute fat and protein. To balance the dessert, serve a smaller bowl after a meal that includes fruit or another source of fibre.

Why use round-grain rice?

Round-grain rice is suited to a pudding because its grains soften as they cook in the milk. Rinse it first, then give it the specified two-minute boil and drain it before adding it to the milk.

Keep to the stated quantity of 180 g so the rice can absorb the litre of milk during the slow simmer.

Keep the simmer gentle

Gentle heat is central to this method. Once the rice is in the boiling vanilla milk, reduce the heat so the liquid bubbles very slowly rather than boiling vigorously.

Allow about 45 minutes for the rice to absorb the milk. Stay nearby and stir carefully if needed to prevent sticking, while keeping the simmer low.

Eggs and the final bake

Beat the eggs together before adding them with the sugar and salt. Fold or stir gently with a fork, as the recipe directs, so the cooked rice remains intact.

Bake the mixture in an ovenproof dish at 160°C for 10–15 minutes. The recipe gives a short baking time, so check it at the lower end of the range.

Choose how to serve it

This pudding can be served warm or cold, so you can bring it to the table soon after baking or let it cool first. The texture will feel softer while warm and firmer once chilled.

Cinnamon and mint are optional finishing touches. Add them just before serving so the garnish stays fresh and distinct.

Make it part of a meal

Serve a modest bowl after a meal, or offer the pudding as an afternoon dessert. Its milk and rice make it substantial enough to enjoy without elaborate accompaniments.

For a contrasting finish, use the optional cinnamon sparingly and add a mint leaf for freshness.

Recipe notes & tips

• Rinse the rice before blanching it for 2 minutes.
• Drain the rice thoroughly before adding it to the milk.
• Keep the milk at a very gentle simmer for the full cooking period.
• Use an ovenproof dish for the final 10–15-minute bake.
• Add the optional cinnamon and mint just before serving.

Variations

• Cinnamon finish: Dust the top lightly with ground cinnamon before serving.
• Mint garnish: Add a fresh mint leaf to each serving.
• Chilled pudding: Let the pudding cool, then refrigerate it before serving.
• Warm bowls: Serve shortly after baking for a softer, warm dessert.

Common mistakes to avoid

• Boiling too vigorously: Lower the heat so the rice cooks in a very gentle simmer.
• Skipping the rinse: Rinse the rice before its two-minute boil, as the method specifies.
• Leaving excess water: Drain the rice after blanching before adding it to the milk.
• Adding eggs without beating: Beat the eggs together first, then mix them in gently with a fork.
• Overbaking: Check the pudding after 10 minutes in the 160°C oven.

How to store

Cool the pudding and refrigerate it in a covered container; eat within 3 days. Reheat individual portions gently until warm, or serve chilled.

Frequently asked questions