Cardamome Riz Au Lait (French-Style Rice Pudding) With Pear Compote

A community recipe by Catherine Cuisine

Not tested or verified by Nigella.com

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Introduction

Riz au lait is a French rice pudding… but comparing both recipes would be like comparing a Risotto milanese with a bowl of Minute Rice. Short-grain rice is used to prepare the riz au lait . I use Arborio rice, and the result is absolutelly delicious. The secret is to slowly cook a small amount of rice into a lot of milk, some sugar and seasonings (vanilla, citrus zests, cinnamon, etc…) and let it simmer until the starch released from the rice creates an extra-creamy texture, like a sweet risotto :) You can top the riz au lait with any fruit or sauce. I chose pear, with cardamom.

Ingredients

Serves: 4-6

Metric Cups

For the Riz Au Lait

1 litre full fat milk
100 grams short grain rice such as Arborio
5 tablespoons sugar
6 cardamom pods
1 pinch of salt

For the Pears Compote

3 fresh pears peeeled and cut into small cubes
30 grams salted butter
30 grams brown sugar

For the Riz Au Lait

1⅘ pints whole milk
3½ ounces short grain rice such as Arborio
5 tablespoons sugar
6 cardamom pods
1 pinch of salt

For the Pears Compote

3 fresh pears peeeled and cut into small cubes
1 ounces salted butter
1 ounces brown sugar

Method

Cardamome Riz Au Lait (French-Style Rice Pudding) With Pear Compote is a community recipe submitted by Catherine Cuisine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a medium size saucepan, bring milk, sugar and cardamom pods to a boil.

When the milk is boiling, stir in the rice and cook on very low heat. The rice has to cook very slowly. Do not cover.

When the rice is cooked (taste it!) and you can see the grains on the surface of the milk (it takes at least 30 minutes) remove from heat and let cool. The riz au lait will thicken because the rice will continue to absorb the milk while cooling down.

To prepare the pear compote, heat the butter in a small nonstick pan, and add pears and brown sugar. Cook for 2-3 minutes on high heat.

Serve the cooled riz au lait with pears in small glasses (verrines) or dessert bowls.