A film production company recently reached out to me about potentially featuring me in a series. They were intrigued by my work and expressed interest in capturing me in action, surrounded by my team, in my workspace. However, I had to break it to them gently that my "office" is more like me, my computer, and my kitchen. It's a scene where I'm often seen juggling a camera while carefully balancing a spoon on the edge of a saucepan to prevent it from tumbling in, or artfully styling a rapidly-melting scoop of ice cream for a recipe post.
I chuckled when the film production company expressed interest in capturing my work environment. It's not exactly a bustling studio with a team of assistants rushing around. Instead, picture me at 6:45 AM, with Romain munching on his breakfast, the local news murmuring in the background, while I type away at a post about Riz au lait. Every now and then, Romain glances over, probably wondering why he chose someone whose life seems far from "normal." And yes, I occasionally interrupt his morning to confirm if "vie" is masculine or feminine for my writing.
I find it amusingly ironic that one aspect where I out-French Romain is my fondness for Riz au lait, the quintessential French rice pudding. Unlike me, he's not exactly enamored with it. Perhaps it's a remnant of school cafeteria memories where French cuisine didn't always shine its brightest. Just like a friend who recoiled at the mere mention of plates of langue de bœuf (beef tongue) swimming in a murky tomato sauce from his childhood days. When I recently interrupted Romain to ask about his least favorite dish, he simply shrugged and remarked, “Tout n’était pas bon.” (Nothing was good.) It seems his lukewarm feelings towards rice pudding from his school days have lingered into adulthood.
Conversely, I have another French friend who adores Riz au lait to the extent that she enjoys a petite pot of it from the local supermarché each morning for breakfast. These single-serving pots, akin to yogurt containers, are quite popular, available in various brands and sizes. I sampled one myself, finding it on the sweeter side, but undeniably appealing to its dedicated fanbase. As for me, while I wouldn't mind indulging in Riz au lait for breakfast, I have a soft spot for the homemade version, which I typically reserve as a delightful dessert option.
Traditionally, short-grain and round rice varieties, like "riz rond," are the go-to for crafting that creamy texture in rice pudding. This includes starchy varieties such as Arborio and carnaroli, often associated with risotto. Interestingly, in the U.S., Carolina rice markets their round rice as "parboiled medium grain rice," promoting it for Paella, a rice pudding substitute I've tried and enjoyed. Additionally, Spain offers Bomba, another suitable round rice option.
However, there's no need to stress over sourcing specialty rice for your rice pudding endeavors. Keeping it simple is key to this dessert's charm. If the idea of tracking down exotic rice varieties leaves you breathless, fear not. Plain long- or medium-grain white rice does the job just fine. In the U.S., you might even find these alternatives tucked away in the Mexican or Spanish food aisles of your local supermarket, rather than the traditional rice section.
In France, you might find some bistros serving up rice pudding straight from a communal bowl, encouraging guests to dig in and help themselves. It's a cozy, communal experience often paired with a decadent caramel sauce—either a classic version or a tantalizing salted butter caramel. For my rendition, I opted for salted candied almonds. They're a quick and easy addition that brings a delightful crunch, vibrant color, and extra burst of flavor to any dessert they adorn. It's a handy trick I always keep up my sleeve to elevate sweet treats effortlessly.
Riz au lait (French rice pudding) :
Achieving the perfect consistency for rice pudding isn't just about following a set cooking time; it's more of an art than a science. You'll know it's done when the mixture resembles a runny oatmeal and most of the liquid is absorbed by the rice, but there's still some liquid left in the pot. Remember, the pudding will thicken as it cools, so don't worry if it seems a bit loose at first. And if it turns out too stiff after cooling, just add a splash of milk or cream to adjust the consistency.
For those avoiding dairy, rice milk works well, though the pudding won't be quite as rich. You could also experiment with using coconut milk for added richness.
If you don't have vanilla bean paste, you can use a whole vanilla bean instead, split lengthwise and added at the beginning. I like to add a bit of vanilla extract as well for a rounded flavor, even when using vanilla beans or paste.
As for sweetness, the recipe suggests 6 tablespoons of sugar, but feel free to adjust to your taste. You can start with 4 tablespoons and add more later if needed.
Here's a summary of the recipe:
Ingredients:
- 1 quart (1l) whole milk
- 2/3 cup (140g) white rice (preferably round rice)
- 6 tablespoons (75g) sugar (adjust to taste)
- Pinch of salt
- 1 teaspoon vanilla bean paste (or vanilla extract, or a combination)
- 1/4-1/2 teaspoon vanilla extract
- Zest of one lemon or orange
Instructions:
1. In a medium-to-large saucepan, mix the milk, rice, sugar, and salt. Heat until boiling.
2. Reduce the heat to a simmer and cook, stirring frequently, until the rice is almost tender and much of the liquid is absorbed (about 20-25 minutes).
3. Add vanilla paste (if using) and continue cooking until the pudding resembles loose oatmeal and the rice grains are tender (about 10-15 minutes longer).
4. Remove from heat and stir in lemon or orange zest and vanilla extract (if using).
Serving:
- Serve warm, at room temperature, or cold. Enjoy on its own or with toppings like cinnamon or candied almonds. In France, it's sometimes served with salted butter caramel sauce.
For candied almonds:
- Heat 1 tablespoon of sugar and water in a skillet until sugar is melted. Toss sliced almonds in the syrup and spread on a baking sheet lined with parchment paper. Sprinkle with sea salt and bake at 350ºF/175ºC until golden brown and caramelized (about 20 minutes), stirring occasionally to prevent clumping.
This version aims to simplify and clarify the instructions while retaining all the essential information and tips for making delicious rice pudding.