Let’s dive into two irresistible versions of a classic comfort dessert: my great-grandmother’s traditional French Rice Pudding and a dreamy Parisian bistro twist with whipped cream for extra fluff. The best part? Both are super easy to make, with just 4 or 5 simple ingredients!
Why you should try this recipe
- Experience the true essence of French comfort with this authentic version of “Riz au lait” (pronounced ree-oh-lay). Unlike heavy, dry puddings, this French classic is perfectly rich and creamy, with a silky vanilla-infused milk sauce that elegantly drips off the spoon.
- The best part? It’s made with just four ingredients (or five if you want to add whipped cream) and doesn’t need any fancy equipment. It’s a simple recipe that’s been in my family for over a century!
- “Riz au lait” is super versatile—perfect for a laid-back brunch, a cozy tea, or a comforting dessert. Enjoy it warm or cold, and pair it with Rustic Rhubarb Tart, Buttery Brioche French Toast, or Almond Flour Chocolate Cake.
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The ingredients you’ll need
- Rice – Use the same variety of rice as you would for risotto. These starchy varieties help thicken the milk while keeping it extra creamy. My favorite is Carnaroli rice (the king of risotto rice), but Vialone Nano or Arborio work well too! Got any leftover rice? Use it to make the creamiest Mushroom Risotto.
- Milk – Use whole milk, as skim milk does not yield the same results. The fat content in whole milk makes the rice pudding creamier and helps it bind better with the starch in the rice.
- Sugar – I love using cane sugar for its delicate caramel-like flavor, but granulated sugar works great too if this is what you prefer.
- Vanilla – Vanilla beans provide the purest and most flavorful vanilla taste. By using a bean, you let it and its seeds infuse throughout the entire cooking process, making the pudding extremely fragrant. If you can’t find a vanilla bean, you can substitute with 1 tablespoon of vanilla bean paste or vanilla powder.
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
Love rice? 🍚 Check out my Coconut Rice and Hibachi Fried Rice recipes!
How to make French Rice Pudding?
(Note: please see the recipe card below for the complete written instructions and measurements.)
The traditional French Rice Pudding (i.e my French great-grandmother’s)
Step 1. Prepare the vanilla bean. Using a sharp knife, slice the vanilla bean lengthwise. Then, use the tip of the knife to scrape out the seeds, applying enough pressure to transfer most of the seeds onto the knife (Images 1 & 2).
Step 4. Cool the pudding. After one hour, remove the saucepan from the heat and cover it with a lid (Image 7). Allow the rice pudding to sit until it is lukewarm or has cooled down (Image 8).
Step 5. Finish and serve. Once the pudding has cooled down, remove the vanilla bean pod (Image 9). Serve the pudding slightly warm, or chill it in the fridge and serve cold (Image 10). You can optionally top it with orange or lemon zest, or my favorite, a dollop of dulce de leche.
The French Bistro Style Rice Pudding with Whipped Cream
Nim Keys – Useful French Rice Pudding Tips
- Sweetness level – This rice pudding is intentionally not overly sweet, which is how the French typically enjoy their desserts. If you like your pudding a bit sweeter, just add more sugar to suit your taste.
- Stirring regularly – Stirring the rice pudding often helps prevent a skin from forming on top. However, a thin layer of milk may still develop between stirrings. You can either scoop off this layer with a spoon or stir the pudding, as the skin usually breaks down and blends back in.
- Using a lid – Covering the rice pudding while it cools allows the rice to absorb some of the remaining milk, making the pudding super soft and creamy.
- Chilling utensils and cream – To achieve properly whipped and stable cream, chill both the mixing bowl, whisk attachments, and the heavy cream in the fridge. Remove them just before whipping the cream. If these items are too warm, the cream may not whip to the desired thickness, may fail to whip altogether, or even turn into butter.
Recipe FAQs
Transfer the rice pudding into an airtight container and store it in the fridge for up to 4 days. For the best texture, give it a stir before serving, as it may separate a bit while chilling.
For a cozy brunch, try serving “riz au lait” alongside some Brioche French Toast drizzled with (lots of) maple syrup—it’s a match made in heaven! If you’re hosting a fancy afternoon tea, you can’t go wrong with Lemon Bundt Cake with Lemon Syrup Glaze or Brown Butter Chocolate Chip Pecan Cookies. They’ll definitely elevate your dessert spread.
Yes! You can make rice pudding vegan by substituting whole milk with oat milk, which tends to create the creamiest texture.
More Delicious French Dessert Recipes
If you tried this French Rice Pudding or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
French Rice Pudding “Riz Au Lait” (Two Ways)
PRINT SAVEINGREDIENTS
- 1 vanilla bean (or 1 tablespoon of vanilla bean paste or vanilla powder)
- 4 cups (1 liter) whole milk
- ⅓ cup (70 g) cane sugar
- ½ cup (120 g) risotto rice (I recommend carnaroli, vialone nano or arborio rice)
For the French bistro version
- ½ cup (125 ml) heavy cream fridge cold
INSTRUCTIONS
- Prepare the Vanilla Bean. Using a sharp knife, slice the vanilla bean lengthwise. Then, use the tip of the knife to scrape out the seeds, applying enough pressure to transfer most of the seeds onto the knife.
- Prepare the ingredients. Add the vanilla seeds and the scraped bean pod to a large saucepan or pot, along with the milk and sugar. Rinse the rice thoroughly under cold water using a fine mesh strainer until the water runs clear.
- Cook the rice pudding. Add the rinsed rice to the saucepan and stir to combine. Set a timer for 1 hour. Bring the mixture to a low simmer, then cook uncovered, stirring every 10 minutes to prevent the rice from sticking to the bottom of the pan.
- Cool the pudding. After one hour, remove the saucepan from the heat and cover it with a lid. Allow the rice pudding to sit until it is lukewarm or has cooled down. Serve topped with optional orange zest or dulce de leche!
For the Parisian bistro version
- Complete all the steps for making the traditional rice pudding and let it cool completely. Then, refrigerate the pudding for one hour.
- Prepare the whipped cream. While the pudding is refrigerating, chill the whisk attachments of your hand mixer and a mixing bowl in the fridge. Once the pudding is cold, whip the cream in the chilled bowl until it becomes fluffy and firm.
- Fold in the whipped cream. Using a rubber spatula, gently fold half of the whipped cream into the rice pudding to maintain its lightness. Once combined, fold in the remaining whipped cream using the same gentle technique. Serve immediately!
NOTES
- Sweetness level – This rice pudding is intentionally not overly sweet, which is how the French typically enjoy their desserts. If you like your pudding a bit sweeter, just add more sugar to suit your taste!
- Stirring regularly – Stirring the rice pudding often helps prevent a skin from forming on top. However, a thin layer of milk may still develop between stirrings. You can either scoop off this layer with a spoon or stir the pudding, as the skin usually breaks down and blends back in.
- Using a lid – Covering the rice pudding while it cools prevents a skin from forming and allows the rice to absorb some of the remaining milk, keeping the pudding soft and creamy.
- Chilling utensils and cream – To achieve properly whipped and stable cream, chill both the mixing bowl, whisk attachments, and the heavy cream in the fridge. Remove them just before whipping the cream. If these items are too warm, the cream may not whip to the desired thickness, may fail to whip altogether, or even turn into butter.
Délicieux et régressif ! Le riz au lait de mon enfance