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Le Chaudron recipe
Riz au lait
French rice pudding
⏱ 45 minServes 6Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)short-grain pudding rice
1.5 L (6¼ cups)whole milk
150 g (5 oz)superfine sugar
1 cloveMadagascar vanilla
1 pinchfleur de sel (flaky sea salt)
30 g (1 oz)unsalted butter
1organic lemon zest
- 250 g (9 oz) short-grain pudding rice
- 1.5 L (6¼ cups) whole milk
- 150 g (5 oz) superfine sugar
- 1 clove Madagascar vanilla
- 1 pinch fleur de sel (flaky sea salt)
- 30 g (1 oz) unsalted butter
- 1 organic lemon zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the rice in cold water to remove excess starch so the pudding isn't gluey.
- Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
- Heat the milk with the vanilla pod and seeds, fleur de sel and lemon zest until barely simmering.
- Add the well-drained rice and cook over very low heat for 45 minutes, stirring often so it doesn't stick.
- Once the rice is tender, add the sugar and cook 10 more minutes until it dissolves.
- Off the heat, stir in the unsalted butter gently for a creamy, glossy texture.
- Remove the vanilla pod, spoon into ramekins, let cool, then refrigerate 2 hours before serving.
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