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

Recipes

Raymond Blanc

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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