Riz au Lait
Riz au Lait - Rice Cream
Ingredients
- 4 cups whole milk
- 1/2 cup raw medium-grain white rice
- Pinch salt
- 1 vanilla bean, split, or 1-1/2 tsp. vanilla extract
- 2-3 large egg yolks
- 1/3 cup sugar
Instructions
- Dump the milk, rice, salt, and split vanilla bean into a large, heavy saucepan. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender - about 8 minutes. It's important to let the pudding simmer gently, not boil, and you'll need to stir constantly toward the end of cooking to prevent scorching.
- In a medium bowl, whisk the 2 egg yolks, sugar, and vanilla extract (if using) until incorporated into a thick mixture that falls off from the whisk in shiny ribbons. You may need to add the 3rd egg yolk if the mixture clumps rather than combines. Slowly add the cooked rice mixture to the yolk mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook until the mixture has thickened and coats the back of the spoon, about 1 minute. Taste to ensure the egg flavour has been cooked away. Remove the pan from the heat.
- Transfer the pudding to a bowl or serving dish and lay a sheet of plastic wrap right on the pudding's surface to prevent a skin from forming. Serve warm, at room temperature, or chilled.