RIZ AU LAIT – FRENCH style Rice Pudding with SALTED CARAMEL sauce & PRALINE

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Oooo la laaaaa . This recipe for Riz au lait simply translated to Rice & Milk or Rice Pudding should really be called Riz ooo la la lait. I had this French style rice pudding at a popular restaurant in Paris called Chez L’ami Jean. This restaurant has a very long wait period for reservations. We made our booking online months before our trip, knowing that the menu would be a complete surprise. I have to admit, I wasn’t terribly excited when I found out we were having Rice Pudding for dessert, I was imagining a Crème Brûlée or an exotic Macaroon. But when it arrived, I thought I died and went to heaven. The rice pudding(barely a pudding btw) is folded in with cloud like whipped cream, drizzled with a salted Caramel sauce and studded with a nut praline – it’s decadence at it’s best. There’s a few steps to prepare this sweet delight but they are all easy so don’t let that scare you.

The Praline and Salted Caramel in this recipe can be made to stand alone and uses with other desserts as well. The Praline is highly customizable, you can add Pecans and cranberries at Christmastime, or Pumpin seeds and Walnuts in fall.

RIZ AU LAIT – FRENCH style Rice Pudding with SALTED CARAMEL sauce & PRALINE

Ingredients

  • Rice Pudding
  • 3 + 1 cups Milk
  • 4 oz Calrose Rice
  • 5 tsps of sugar
  • Seeds of half a Vanilla bean
  • Nuts Praline
  • 1 oz of salted butter
  • 3.5 oz of sugar
  • 1/2 oz each of Pistachios, Cashews, Peanuts and Almonds.
  • Salted Caramel Sauce
  • 1 oz salted butter
  • 3.5 oz of Sugar
  • Pinch of sea salt
  • 1/2 cup of heavy cream
  • 500 ml of heavy whipping cream
  • 5 tsps of sugar

Instructions

  1. Rice Pudding
  2. In a saucepan bring 3 cups of milk to the boil and add 4 oz of Calrose rice
  3. Cook stirring frequently with 5 tsps of sugar and the seeds of half a Vanilla bean
  4. Add an extra cup at the end if the rice is still undone and the milk had thickened too much
  5. Once the rice is al dente, it’s ready to get scraped into a container and set in the fridge to chill
  6. Once the rice is cooled, whip 500 ml of heavy whipping cream with 5 tsps of sugar till soft and fluffy and slowing fold it into the rice mixture
  7. Nuts Praline
  8. In a saucepan melt 1 oz of salted butter
  9. Add 3.5 oz of sugar
  10. Wait till the sugar dissolves and bubbles and add a 1/2 oz each of Pistachios, Cashews, Peanuts and Almonds. Make sure your almonds are halved. I usually use raw nuts, but like to use salted peanuts
  11. Keep stirring and pour out onto a silicone mat.
  12. Salted Caramel
  13. In a saucepan melt 1 oz salted butter and add 3.5 oz of Sugar
  14. Keep stirring till the sugar dissolves. Add a pinch of sea salt and keep stirring
  15. Slowly trickle in about a half cup of heavy cream and keep stirring as you incorporate it
  16. Pour it into a glass container and cool
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