Guest post: How to make Riz au Lait
While we’re enjoying our latest adventure with James Villas in Provence this week, stocking up on baguettes, cheese, and delicious wine, I’m delighted to welcome two fabulous bloggers to bring you some of their favourite tastes of this famous French region.
Today the gorgeous Mel from Le Coin de Mel brings you a delicious recipe from her childhood. Mel has four children, a husband and a serious food addiction. Her blog, Le Coin de Mel is all about food, family life, allergies, crafts, days out and pretty much everything she gets up to with her four children. When Mel is not drooling over photos of cake on or , she bakes with her children, plans meals, thinks about her next baking challenge, shares recipes with friends or takes photos of food. Enjoy!
Riz au Lait – A Family Recipe by Le Coin de Mel
Just like Proust with his madeleine, some smells, dishes or desserts remind me of my childhood in France. Waffles and rice pudding make me think of my Mamie (grandmother) every time!
I know that here, rice pudding is seen as far from exciting. Most people seem to think of it with disgust as they remember the glue-like consistency of the dessert they were subjected to at school.
To me, Riz au Lait is a real treat. The thick, rice-based pudding is more filling and healthier than ice cream or cake. It is also free from egg, wheat and nuts so my little Jumpy can enjoy it, too! When she was on a dairy-free diet, I found that soya or coconut milk worked well.
It is the sort of afternoon snack I make on a cold day to warm ourselves up. I usually make a big batch. We have a bowl of warm, creamy rice with a mug of hot chocolate, and I let the rest cool down for later, or use it as the base for one of my favourite desserts, Gâteau de Riz.
Oh, and it is incredibly easy to make! Convinced? Still not… My children were the same initially. The idea of eating rice for dessert was not filling them with glee to be honest. Until I suggested adding sprinkles on top, that is. It really made a difference, and now they keep asking me to make Riz au Lait.
200g pudding rice
1l semi-skimmed milk
1 vanilla pod
120g white sugar (caster or granulated)
#1 Rinse the rice thoroughly, until the water runs clear.
#2 Place it in a large pan and cover with cold water.
#3 Cook for four minutes on a high heat.
#4 Drain the water and rinse the rice again under the cold tap.
#5 Bring the milk, sugar and vanilla pod (split in two) to the boil.
#6 Add in the rice.
#7 Cook on a low heat for 30 minutes, stirring regularly with a wooden spoon.
Serve warm or cold, with or without sprinkles.