Riz au lait (French Rice Pudding)

Quick Summary: This French rice pudding (riz au lait) simmers short-grain rice in vanilla-infused milk and cream until thick and creamy, about 30 to 40 minutes, then is topped with a quick homemade caramel. It serves 4, is naturally gluten-free, and works for breakfast, brunch, or dessert.

What is riz au lait (French rice pudding)?

French rice pudding, or riz au lait, is a traditional French dessert made by slowly simmering short-grain rice in milk flavored with real vanilla bean until thick and creamy. Unlike baked English or American versions, riz au lait is cooked gently on the stovetop and is often served with a spoonful of homemade caramel.

The method is simple: the rice grains absorb the milk as they cook slowly over low heat, releasing their starch to give the pudding its signature creamy texture.

What is the best rice for rice pudding?

To make a creamy rice pudding, choosing the right rice is essential. The best rice for rice pudding is a round, short-grain variety that soaks up liquid and is rich in starch. Look for two qualities:

• High absorption: round short-grain rice soaks up the most milk, which is what makes the pudding creamy.
• High starch: starchy grains stick together as they cook and release the starch that gives the dessert its signature creamy texture.

In France, cooks use a special round white rice called "riz rond." Risotto rice, which is also short and round, has the same qualities as pudding rice.

That is why Arborio, Carnaroli, and Vialone Nano are all good choices for making rice pudding.

Why you'll love this recipe

• This riz au lait recette is a quick and easy grandmother's recipe.
• It is made with pantry staples: simple ingredients like rice, milk, sugar, and vanilla.
• It is a childhood dessert in France, and every French grandmother knows the secrets of the best rice pudding.
• It is a comfort food that works for breakfast, brunch, or the end of a nice dinner.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Rice: Use short-grain round rice such as riz rond (in France) or risotto rice such as Arborio, Carnaroli, or Vialone Nano, found in grocery stores or on Amazon.
• Milk: The recipe calls for whole milk, but use low-fat milk if desired. To make rice pudding dairy-free, use soy, rice, oat, or almond milk (1 liter) instead of milk and heavy cream.
• Heavy cream: Use heavy cream with at least 30% fat content. Replace it with full-fat milk if desired.
• Sugar: Use granulated or caster sugar interchangeably. Or replace granulated sugar with brown sugar or a sweetener. You can decrease the amount of sugar used to cook the rice.
• Vanilla bean: Use Madagascar vanilla beans for the best flavor. You can replace a vanilla pod with 1 sachet of vanilla sugar, 1 teaspoon vanilla paste, 1 teaspoon vanilla extract, or about 1 tablespoon of vanilla syrup, a recommendation from French chef Raymond Blanc.

Equipment

• medium saucepan
• large saucepan
• fine-mesh sieve or colander
• wooden spoon
• small saucepan for the caramel
• serving cups, jars, or ramekins

How to make riz au lait

Step 1. To make rice pudding, split a vanilla bean in half lengthwise and scrape out the seeds with the tip of a knife (photo 1).

Step 2. Pass the rice under cold water several times until the water is clear (photo 2). 

Pro tip: Washing rice helps remove excess starch. If you plan to make rice pudding in the morning, soak rice overnight and rinse it the next day.

Step 3. Immerse it in a large saucepan of boiling water and simmer/blanch for 2-3 minutes. Drain the rice using a colander or a fine-mesh sieve, but don't rinse it out (photo 3).

Pro tip: Simmering the rice for a couple of minutes is called bursting the grains. This step allows the rice to better release the starch, but also to be able to absorb more milk. 

Step 4. Pour in the milk and heavy cream, add the vanilla pod and scraped vanilla seeds, and bring to medium-high heat. 

Step 5. Once it starts to boil, pour in the drained rice. Reduce the heat to low, and cook for about 30 to 40 minutes, stirring regularly with a wooden spoon. 

Pro tip: remember to stir regularly with a spoon to prevent the pudding from sticking to the bottom of the pan

Step 6. Add sugar and let gently simmer for another 2 minutes. Remove from the heat, and let cool (photo 4).

Step 7. Making caramel sauce is optional. Pour sugar into a small saucepan and cook over medium heat.

Pro tip: Don't use utensils. Just shake the pot over the stove until the caramel gets an amber color.

Step 8. Remove from the heat and pour in the warm cream, stirring constantly (be careful of the splash). Add the butter and mix over low heat for about one minute (photo 5).

Step 9. Discard the vanilla bean once the rice has cooled (photo 6).

Step 10. To serve, divide riz au lait into dessert cups or jars. Pour hot caramel over the dessert. Bon appétit!

Expert tips

1. For more creaminess, reduce the rice to 2.8 to 3.5 oz. (80 to 100 g) for 1 liter of milk.
2. The rice is ready when it is soft and creamy and absorbs almost all the liquid. Remember that the rice will finish soaking up milk as it cools.
3. If the rice is too compact when cooled, add a little warm milk to soften it.
4. Make the caramel once the rice pudding is ready to serve. If it hardens, warm it up over low heat.
5. Be careful not to overcolor the caramel, or it may become bitter.
6. Replace homemade caramel with the store-bought one or Bonne Maman® confiture de lait.
7. Serve rice pudding warm, lukewarm, or chilled. Once cooled to room temperature, refrigerate for at least 1 hour.

Riz au lait variations

Riz au lait takes flavors well, and the easiest way to add one is to infuse the milk at the start of cooking. Add a few flavorings at the end instead, as noted below.

For French chef Cyril Lignac, "...rice pudding is a great passion, especially since we can bring it lots of different flavors."

• Vanilla: A classic flavor of French rice pudding. Split a vanilla bean in half lengthwise and scrape the seeds into a saucepan. Infuse the vanilla pod in the milk/cream mixture throughout cooking, then remove it at the end or before serving.
• Cinnamon: Cook rice with a cinnamon stick, then discard it. Or divide the rice pudding into individual ramekins and sprinkle with ground cinnamon.
• Cardamom: Add ½ tablespoon ground cardamom to the milk/cream mixture and cook the rice.
• Lavender: Add 1 to 2 drops of lavender essential oil when adding sugar, and cook for another two minutes.
• Ginger: Add 2 to 3 cm of peeled fresh ginger to the milk/cream mixture and cook. Discard it once riz au lait is ready.
• Anise: Use 1 whole anise star to infuse a creamy mixture. Remove it after cooking.
• Chocolate: Add 1.7-3.5 oz. (50-100 g) grated dark, milk, or white chocolate to the milk mixture and continue cooking as directed.
• Nutella: Add 3 tablespoons Nutella hazelnut spread to the hot rice pudding (off the heat) and mix gently.
• Citrus: Add orange or lemon zest to the milk mixture and cook the rice. Or add 1.4 oz. (40 g) chopped candied orange peel at the end of cooking. Also, decorate the top of the dessert with citrus zest.
• Pink Praline: Grind 3.5 oz. (100 g) pink praline and add them to the cooked rice pudding and mix gently.
• Rose water: Add 1 tablespoon of rose water for a romantic touch.
• Matcha tea: Add a little matcha green tea powder to the milk/cream mixture for a nice color and a unique taste.
• Pistachios: Add 1.7 oz. (50 g) pistachio paste to the hot rice off the heat. Once serving, sprinkle the dessert with ground pistachios and serve with a scoop of rose ice cream.

How to serve riz au lait

Enjoy rice pudding warm, at room temperature, or chilled.

To serve rice pudding, use regular bowls, ramekins, glasses, or small cups. You can even create verrines by layering rice pudding, fruit coulis, and fresh fruit. Just be creative.

• To serve it cold, cover the cooled pudding with plastic wrap in contact and refrigerate for 1 to 3 hours before serving.
• Add 3.5-7 oz. (100 to 200 g) cold sugar-free whipped cream to the chilled rice pudding to lighten the dessert.
• Mix the cold rice pudding with vanilla custard and chill overnight.
• Garnish it with dried fruit (apricots, prunes, raisins, etc.) previously macerated for 10 minutes in rum or black tea.
• Sprinkle rice pudding with caramelized hazelnuts, almonds, chopped toasted pistachios, flaked almonds, or muesli.
• Top with berries (fresh raspberries, half-strawberries, blackberries), fresh or stewed fruit (peach, mango, etc.), dust with icing (powdered) sugar, and decorate with a small sprig of rosemary or mint.
• Pour liquid honey, maple syrup, salted butter caramel, red berries, or rhubarb compote on top of the dessert.
• For the classic bistro version, serve the rice pudding with the warm caramel and a sprinkle of almond praline for crunch.

Storing & freezing

Store French rice pudding in an airtight container or a bowl with plastic in contact in the refrigerator for up to 2 days.

Can you freeze rice pudding? You can freeze it in individual airtight containers for up to three months. To thaw, refrigerate the dessert for a few hours.

FAQ

Why do you have to wash the rice?
Rinsing removes dust and excess surface starch, so the pudding does not turn gluey. The rice still holds plenty of starch inside the grain to give the dessert its creamy texture, and rinsing also helps shorten the cooking time.

Why should you blanch the rice?
Blanching means simmering the rice in boiling water for 2 to 3 minutes before cooking it in milk. This bursts the grains so they absorb more milk and turn extra creamy. If you skip it, cook the rice a little longer for a slightly firmer texture.

What is the difference between riz au lait and rice pudding?
Riz au lait is the French version of rice pudding. It is cooked gently on the stovetop with short-grain rice, milk, cream, and vanilla, and is usually served with caramel, while English and American rice puddings are often baked and spiced with nutmeg or cinnamon.

What is rice pudding with caramel cream and almond praline?
It is a bistro-style riz au lait, made famous in Paris, served with a layer of soft caramel cream and a generous sprinkle of crunchy almond praline on top. Use this recipe and finish it with the caramel and a spoonful of praline.

Can you make rice pudding in advance?
Yes, and French chefs often prefer it that way. Make it a day ahead, let it cool, cover the surface tightly with plastic wrap so it does not dry out, and refrigerate overnight before serving.

Can you cook rice pudding in the oven?
Yes. Place all the ingredients in an ovenproof pot and bake at 355°F (180°C) for about 1 hour 40 minutes, stirring regularly.

Love quick desserts? Try these next!

• Banoffee Pie Cups
• French Chocolate Mousse
• Fig Tiramisu
• Or browse all the no-bake desserts

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.