Raymond Blanc's Riz au Lait (rice pudding) recipe

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Raymond Blanc
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The most comforting pudding in the world, by Raymond Blanc. Tuck into creamy, vanilla caramelised rice pudding when it's cold outside.

850 ml full-fat milk
50 g caster sugar
1 vanilla pod, split length-ways and seeds scraped out, or a few drops of natural vanilla extract
75 g short grain (pudding) rice, washed in cold water and drained
1 cup caster sugar or icing sugar for sprinkling

29.9 fl oz full-fat milk
1.8 oz caster sugar
1 vanilla pod, split length-ways and seeds scraped out, or a few drops of natural vanilla extract
2.6 oz short grain (pudding) rice, washed in cold water and drained
1 cup caster sugar or icing sugar for sprinkling

3.6 cups full-fat milk
1.8 oz caster sugar
1 vanilla pod, split length-ways and seeds scraped out, or a few drops of natural vanilla extract
2.6 oz short grain (pudding) rice, washed in cold water and drained
1 cup caster sugar or icing sugar for sprinkling

Boiling the milk, sugar and vanilla: on a medium heat, in a medium saucepan, bring the milk, vanilla pod and seeds (or vanilla extract) to the boil.
Cooking the rice: pre-heat the oven to 150ºC/300ºF/Gas Mark 2. Add the rice to the milk and return to a medium boil. On a medium-high heat, cook the rice for 30 minutes, stirring every 5 minutes. Towards the end of the cooking, as the milk becomes more condensed and the consistency thickens, stir every 2 minutes or so to prevent the rice sticking to the bottom of the saucepan.
Baking the rice pudding: pour the rice into a shallow baking dish, about 24 cm in diameter, and bake in the oven for 30 minutes.
Caramelising the pudding: pre-heat the grill. Remove the pudding from the oven and sprinkle caster or icing sugar over the top so it is completely covered. Caramelise under the hot grill for 1 minute.

WWF as part of the Earth Hour campaign has teamed up with Raymond Blanc to produce this recipe. Photo taken by Jean Cazals.

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