Riz au Lait, Rice Pudding

Here’s to a 2025 filled with little gourmet joys, shared recipes. Thank you for always being here, loyal to every post and every recipe. Together, let’s keep blending memories, flavors, and laughter.

Time to get cooking 😉

My first recipe of the year is a sweet treat that takes me back to my childhood: Rice Pudding/Riz au Lait. It pairs perfectly with the weather—cool and rainy. You’ll need good whole milk, cinnamon, and round rice (I use Arborio). Cook it over low heat, stirring occasionally with a wooden spatula if possible. It takes about an hour for me. And with the very first spoonful, I’m transported back to our old kitchen—warm and filled with delicious aromas.

Serves 4

Ingredients:

• 1L whole milk
• 130g Arborio rice (round rice)
• 50g de sucre
• A pinch of salt
• A cinnamon stick for flavoring (or vanilla pods)

Method:

1. In a saucepan, gently heat the milk with the cinnamon stick and the sugar.
2. Rinse the round rice under cold water, then add it to the warm milk.
3. Cook over low heat for about 1 hour (maybe more), stirring regularly with a wooden spatula. This prevents the rice from sticking and ensures a creamy texture.
4. Once the rice is tender and the mixture is creamy, remove from the heat.
5. Serve warm or lukewarm, with a sprinkle of ground cinnamon for the finishing touch.

With the first spoonful, I’m transported back to our old kitchen—warm, inviting, and filled with delicious aromas. A true journey back in time.

“Patience is the secret ingredient in every great recipe.” (unknown)

Bonne dégustation!