Raymond Blanc's Riz au Lait (rice pudding) recipe

1. 1

   Boiling the milk, sugar and vanilla: on a medium heat, in a medium saucepan, bring the milk, vanilla pod and seeds (or vanilla extract) to the boil.

2. 2

   Cooking the rice: pre-heat the oven to 150 degrees C/300 degrees F/Gas Mark 2.

3. 3

   Add the rice to the milk and return to a medium boil.

4. 4

   On a medium-high heat, cook the rice for 30 minutes, stirring every 5 minutes.

5. 5

   Towards the end of the cooking, as the milk becomes more condensed and the consistency thickens, stir every 2 minutes or so to prevent the rice sticking to the bottom of the saucepan.

6. 6

   Baking the rice pudding: pour the rice into a shallow baking dish, about 24 cm in diameter, and bake in the oven for 30 minutes.

7. 7

   Caramelising the pudding: pre-heat the grill.

8. 8

   Remove the pudding from the oven and sprinkle caster or icing sugar over the top so it is completely covered.

9. 9

   Caramelise under the hot grill for 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.