In France, there are so many ways to prepare and enjoy rice pudding (or “riz au lait” )- The Parisians will boil it… the Bretons will bake it… In Savoy, they will add eggs… in the Pyrenees they will add honey… in Guadeloupe, they will add raisins and rum; and so on and so on …
In Normandy, there are 2 main schools. The one of the “teurgoule“, a cinnamon-spiced rice pudding, slow-baked for several hours in an earthen-ware dish. And the one of this creamy vanilla rice pudding. It is simply slow-cooked on a stove-top, and flavoured with a hint of vanilla and a swirl of crème fraiche (or, sour cream).
Beware, this rice pudding is creamy, milky, sticky … and addictive!
- If the rice pudding is a bit dry and doughy at the end of the cooking time, mix in 1 or 2 tablespoons of cold milk, it will make it creamy once again.
- Take a look back at this recipe to see how to make your own home-made crème fraiche.
If you try this Creamy Vanilla Rice Pudding from Normandy, let me know! Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.
Creamy Vanilla Rice Pudding from NormandyPrint This
125 g of pudding rice (sushi rice or risotto rice works as well)
1.15 litre of milk (whole milk or 2% – avoid 1% or skimmed milk)
100 g sugar
1 vanilla bean, split, or 1-1/2 tsp. vanilla extract
1 tablespoon of sour cream
Rinse the rice very well under cold water.
In a large saucepan, stir together the milk, sugar and the “caviar” you scraped from the inside of the vanilla bean (or use vanilla extract), and bring to a boil. Then add the rice.
Reduce heat to low, cover, and let simmer for 1 hour 15 minutes, stirring once in a while with a whisk.
Once the liquid is fully absorbed and the rice cooked (it should even feel overcooked), add the sour cream and mix. The final consistency should be very creamy.
Let cool to room temperature before placing in the fridge. Serve it cold.