A Frenchman’s Rice Pudding

Sunday, January 11, 2015 3 No tags Permalink 0

Riz au Lait

If you carry your childhood with you, you never grow older.
– Tom Stoppard

 Some people think of childhoods long past, cozy corners in some nursery or propped up at a kitchen table in some small town far away with a nanny or grandma or mom hovering not very far away. Some people think of grade school lunches, women in hairnets and metal trays, ladlefuls plopped heavily into sections, or little plastic containers pulled out of crisp paper bags and popped open, spoon dipping greedily into soft, warm creaminess, spoons licked, fingers licked, sticky and sweet. And some even think of candlelight and elegant restaurants, warm and exotic vanilla and rich, thick, luxurious cream, satiny smooth, old family favorites making their reappearance, modern, updated classics a kiss of nostalgia.

And then there are those who think of punishment, the “it’s good for you” reproach from some stern adult standing tall and large one step back, brows furrowed, fists on hips, all pointy elbows and hard corners. Big bowls clunked down on the table, the grind of chair legs across wooden floors as the seat is pushed up to the edge, the spoon within easy reach of small pegs of arms. A weighty snack meant to fill on the cheap, day after day, adding a layer of winter fat, bulking up small bodies against the cold, protecting against whatever ails them.

“When they didn’t give him boiled mutton, they gave him rice pudding, pretending it was a treat. And saved the butcher.”
– Charles Dickens, The Schoolboy’s Story

 My husband grew up in a very traditional French home, hot lunches simmered long hours on the stove, blanquette or daubepoule au pot or poulet frîtes, shared by the family as papa closed the shop and climbed the stairs for his daily two-hour respite. Snacks were limited and almost always homemade. And he grew up on Riz au Lait, the Frenchman’s version of Rice Pudding, creamy, sweet, warm and filling. Each baby was bottle fed with bouillie, cereal-thickened milk, each toddler, as they became toddlers, were served up big, steaming bowls of Riz au Lait. An old-fashioned woman, ma belle-mère, my Mother-in-Law believed in plumping up her children with fat-and sugar-rich snacks and that meant puddings made with either rice or tiny elbow macaroni long-simmered in whole milk and sprinkled with sugar. They were meant to fill up tummies of growing children, to insulate them against the cold and damp of winter or to simply add on the pounds, an old-fashioned way to help them grow faster and protect their bodies against whatever could ail them.

My husband had long been begging me to make him Riz au Lait. With each cake I pulled out of the oven or each glass of Panna Cotta I pushed into the refrigerator, he would again and again request, suggest Riz au Lait, sighing heavily in disappointment as I simply did not offer him this token of womanly love. This is a dish that simply is not in my culture; I never ate it when I was a child. And although I do love it, it just never crosses my mind as something I could or should make at home. Until one day I found myself in the mood to bake, had even selected a recipe, yet when I opened up the refrigerator and discovered, to my utter shock and horror, that * gulp * I was out of eggs! It happened to be a national holiday and I knew that every single store was closed, so no eggs were to be had! And as the truth hit me squarely between the eyes, as I began to wail and moan and tear at my hair in despair, husband ran into the kitchen, glee shining in his eyes and the excitement of a child bubbling up and overflowing, and he sang “Riz au Lait! Riz au Lait is the answer! You can make it for me! There are no eggs in Riz au Lait!

And so I finally made riz au lait. And as I measured and stirred, as I gently, gracefully slid the thin blade of the knife up the side of a fragrant vanilla bean, as I sweetened and tasted and sweetened it a bit more and as I lovingly spooned creamy portions into elegant dishes, he recounted the story of his mother feeding them this delicacy simply in order to fill up their tiny tummies, like a sweet version of castor oil meant to plump and protect, and I stared at him in amazement and wondered that he could still love it, still clamor for it, still think of Riz au Lait as comfort food, homey and good, redolent of sweet memories. And with this one simple dish, I made my man smile.

5.0 from 1 reviews
A Frenchman's Rice Pudding
Cook time
Total time
This is the perfect recipe for a creamy, comforting treat, a confection that is both simple to make and simple to eat, Riz au Lait - and not, as my French husband stoutly declares, rice pudding - is a versatile snack or dessert that can be flavored as one likes, stirring in plump (rum-soaked) raisins or chopped nuts, served with crème anglaise or stewed fruit, drizzled with warm chocolate sauce, spiked with rum or Amaretto or flavored with cinnamon, cardamom or nutmeg. But we find that it is just perfect as it is, mere child’s play.
Recipe type: Dessert
Cuisine: French
Serves: 6
  • 7 oz (200 g) uncooked rice for risotto or pudding
  • 3 ¼ cups (750 ml) whole milk or half low-fat milk + half light or heavy cream
  • 7 - 8 Tbs (100 – 120 g) sugar or to taste
  • 1 vanilla bean
  • Pinch of salt
  • 1 Tbs (15 g) unsalted butter
  1. Place the rice in a colander with tiny holes or a mesh sieve (so as not to lose any rice out the bottom!) and rinse under running water until the water runs clear. Drain.
  2. Place the rinsed rice in a saucepan and cover with water; bring the water to a boil and allow to boil for 5 minutes. Drain the rice.
  3. Return the drained rice to a medium-sized saucepan with the whole milk (or half low-fat milk and half cream), 1 tablespoon of the sugar and a pinch of salt. Using a small, sharp knife split the vanilla bean down the center and scrape out all of the seeds. Add both the seeds and the pod to the other ingredients in the saucepan. Bring it just up to the boil and then immediately turn the heat down to very low and, placing a cover atop the saucepan but leaving it ajar, allow the pudding to simmer, stirring often, for 30 to 35 minutes or until the rice has absorbed almost all of the liquid. The rice should be very soft almost melting in the mouth. It should not be al dente. The pudding should be creamy, neither runny nor dry.
  4. Remove the saucepan from the heat and remove and discard the vanilla bean pod. Stir in the tablespoon of butter and about half of the remaining sugar. Taste and add as much of the remaining sugar until desired sweetness. Spoon into individual serving dishes, glasses or bowls.

  • Sharon Richardson
    January 21, 2015

    You have inspired me to make rice pudding, but I am going to make it in my rice cooker. Will let you know how it turns out!

    • Jamie
      January 21, 2015

      Oh yes, do let me know, Sharon! I love this recipe…

  • Sharon Richardson
    January 21, 2015

    It came out great! My vanilla beans were all dried up (after 5 years, go figure?) but I put one in anyway and added some vanilla extract. I set the rice cooker to the “Porridge” setting, threw everything else in there, and let her go…she cooked it while I knitted!