Riz au lait (Rice Pudding)

The rice pudding is a dessert which is probably as old as when man started to grow rice. Let me publish here two versions of this recipe which are over 250 years apart.

First a recipe from the Dictionnaire des Alimens published in 1750.

(After having washed the rice thoroughly, cook it slowly for half an hour with a little bit of water until it pricks. Then gradually add warm milk until it is cooked. Season with salt and sugar; be it nor too light nor too thick) 

The second recipe shared with us by Stéphane Jégo from l'Ami Jean (See earlier post) whose rice pudding is probably the best in the world. I sense you're skeptical. If I had counted how many non rice-pudding-fans have been converted there in rue Malar (I being the first one), I am sure the number would be surprising.

Rice pudding with granola and salted caramel jam.

As this is now the 21st century, here's the recipe of the "best Rice Pudding in the world ;)", the one from Chef Stéphane Jégo at Chez l'Ami Jean (see older article). Click on the link below:

video directly from the horse's mouth.