Riz au Lait (Rice Pudding)

This is a dessert found throughout Latin America and the Caribbean, as well as in New Orleans (where it’s known by the French name riz au lait). It’s always better than you think it’s going to be. I recommend using short-grain rice, which will absorb more of the sweet liquid and attain a more pudding-like texture. This stuff is pretty good for breakfast, especially with some berries on top.

Rice pudding

  • 3/4 cup short grain rice
  • 1 quart whole milk (or half-and-half for a very rich pudding)
  • 2/3 cup sugar
  • 2 Tbs. honey
  • 1 tsp. vanilla
  • 1/3 cup golden raisins
  • 1/8 tsp. salt
  • 1/4 tsp. cinnamon
  • Pinch nutmeg

1. Rinse the rice, then put it in a heavy saucepan with the milk, sugar, honey, vanilla, raisins, and cinnamon.

2. Bring the pan to a low boil and then lower to a simmer. Cook, stirring every few minutes, until thickened into a pudding consistency. This usually takes 25 to 30 minutes.

3. Allow to cool or even refrigerate. Sprinkle with a little nutmeg when serving.

Makes about 8 servings.

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