Riz Au Lait Vanille…Vanilla Rice Pudding. This rich and creamy rice pudding is a ”little too good” according to my my son. Kyle and I like this homemade rice pudding a little too much. It’s one of those desserts that you keep sneaking back into the refrigerator to take just one more spoonful…then another …and another…while it’s still warm and creamy and aromatic.
This jasmine rice pudding is a recipe that I will continue to play with until I discover a healthier version of its former self…one without compromising flavor. I will make it next with brown Jasmine rice…because brown rice offers so many health benefits.
You can serve this pudding with a little honey, cinnamon, and freshly ground nutmeg….or serve it with an assortment of berries and a light sprinkling of chopped pistachios. I picked these berries up at the farmers market on Saturday, and they are so sweet and delicious. They complement the pudding quite nicely…..like berries and cream. I hope you enjoy this Riz Au Lait Vanille!
Vanilla Rice Pudding
2 cups water
1 cup Jasmine rice
4 cups reduced fat milk
1-1/2 cup cream
3/4 cup granulated sugar
1 vanilla bean, split lengthwise and scraped
Combine the water and rice in a rice cooker and cook until light and fluffy. Or…combine water and rice in large pot. Bring to a boil, then reduce heat to low. Cover and let simmer until the rice is light and fluffy and the water is completely absorbed.
Place the milk, cream, and sugar in a large pot over medium high heat. Scrape the vanilla seeds from the vanilla bean and add both the seeds and the bean to the milk mixture. Add the rice and decrease the heat to medium low and cook until the mixture thickens, stirring constantly(approximately 30-35 minutes).
After the pudding has thickened, pour it into a large bowl and immediately lay plastic wrap directly on the pudding to prevent it from forming a layer of skin on top. Refrigerate 4-6 hours.
Serve with either honey, cinnamon and nutmeg, or berries with chopped pistachios.
Plant a Seed: No man is free who is not master of himself. ~ Epictetus