Riz Au Lait With Caramel Sauce Recipe

I absolutely adore this Riz Au Lait with Caramel Sauce because it takes me back to cozy moments spent in warm kitchens, stirring up nostalgic comfort in every bite. Plus, the rich vanilla-infused pudding paired with luscious, buttery caramel feels like the ultimate indulgence, perfect for sharing at casual gatherings or enjoying all on my own.

Riz au Lait with Caramel Sauce is a classic French dessert that I absolutely adore. The combination of creamy Arborio rice slowly cooked in whole milk and infused with the aroma of a scraped vanilla bean creates pure indulgence.

Drizzled with a luscious caramel sauce made with granulated sugar, unsalted butter, and a hint of salt, this dessert offers a delightful balance of sweetness and creaminess. It’s truly a comforting, elegant treat that I think you will love.

Ingredients

Whole Milk:
Calcium and protein; creamy texture.

Arborio Rice:
Rich in carbs; provides a creamy texture.

Granulated Sugar:
Makes the dessert sweet; aids in caramelization.

Vanilla Bean:
Aroma and flavor are in their natural form and enhance sweetness.

Heavy Cream:
Imparts a luxurious texture and a rich, velvety mouthfeel.

Unsalted Butter:
Ensures that caramel sauce has a silky texture.

Ingredient Quantities

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• 1 liter whole milk
• 200g Arborio rice
• 100g granulated sugar
• 1 vanilla bean, split and seeds scraped
• Pinch of salt
• 250ml heavy cream
• 150g granulated sugar (for caramel sauce)
• 50g unsalted butter, cubed
• 50ml water
• Pinch of salt (for caramel sauce)

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Instructions

1. In a sizable saucepan, combine the entire milk, Arborio rice, 100g of granulated sugar, a vanilla bean and its seeds, and a few grains of salt. The mixture should be brought to a gentle simmer over low heat, not too close to the flame, and stirred from time to time, doing little to disturb the emerging pudding.

2. For approximately 35 minutes, or until the rice is tender and the mix has thickened, you will need to stir frequently. If you don’t, the rice will stick to the bottom and burn. This is the same technique you use with risotto, though the cooking time is longer. Knowing when the rice is al dente is essential since the dish will not cook further once you stir in the cheese and crème fraîche.

3. When the rice pudding has reached the consistency you want, take out the vanilla bean pod and remove the saucepan from the heat.

4. Move the rice pudding to a bowl and allow it to cool. Cover the pudding with plastic wrap, and press it against the surface of the pudding to keep a skin from forming. Place it in the refrigerator until cold.

5. For the caramel sauce, in a separate medium-sized saucepan, combine 150g granulated sugar and 50ml water. Cook over medium heat, without stirring, until the sugar dissolves and starts to caramelize, swirling the pan as necessary.

6. When the sugar reaches a deep amber color, take it off the heat and, with caution, mix in the cubed butter. Mix thoroughly until the butter is completely blended in.

7. In a slow stream, add the heavy cream to the caramel, whisking all the while. Take care, for the liquid will bubble and steam as if it were just about to boil. You do not want any part of this mixture to approach an actual boil; if it does, the caramel will seize. Stir with a wooden spoon until the mixture is smooth.

8. To the caramel sauce, add a slight amount of salt and mix. Allow the caramel to cool for a bit.

9. For serving, take spoonfuls of the cold rice pudding and place them into bowls or dessert glasses.

10. Pour the warm caramel sauce over the rice pudding and serve at once. Riz Au Lait with Caramel Sauce is a delightful dessert treat.

Equipment Needed

1. Sizable saucepan
2. Medium-sized saucepan
3. Wooden spoon
4. Whisk
5. Bowl
6. Plastic wrap
7. Measuring cups
8. Measuring spoons
9. Knife (for splitting vanilla bean)
10. Cutting board
11. Stirring spoon (for stirring rice)
12. Dessert bowls or glasses

FAQ

• Can I use a different type of rice instead of Arborio?You can use another short-grain rice, but for the best results and texture, Arborio rice should be used. Long-grain rice will not achieve the same creaminess and will not work in this recipe.
• How do I know when the rice is done?The rice must be tender but not mushy, and the mixture must have a creamy consistency. You should taste a grain to check for doneness.
• Can I use vanilla extract instead of a vanilla bean?Indeed, 1-2 teaspoons of vanilla extract may be used as a substitute. When using vanilla extract, be sure to add it towards the end of cooking the rice pudding.
• How do I prevent the caramel sauce from crystallizing?Prior to boiling, ensure the sugar has completely liquefied; once boiling begins, avoid stirring, especially during the early stages of the caramelization process.
• Can I make the caramel sauce ahead of time?It is possible to make the caramel sauce in advance and reheat it gently for serving.
• What if my caramel sauce is too thin?Keep cooking it a little longer until it reduces to your preferred thickness. At that point, it will be your sauce, and you can use it as a base for other dishes or serve it straight up.
• What kind of milk is best for riz au lait?The best choice is whole milk, as it supplies a creamy texture, but you can use a combination of whole milk and cream for an even creamier result.

Substitutions and Variations

Oat milk or almond milk can be used in place of whole milk for a dairy-free option.
If Arborio rice is unavailable, substitute it with sushi rice or another short-grain rice.
Swap out granulated sugar for coconut sugar or even maple syrup to give your baking a new taste experience.
If you do not have vanilla beans, use vanilla extract (1 teaspoon).
To make a caramel sauce without dairy, use coconut cream in place of heavy cream.

Pro Tips

1. Infuse Extra Flavor If you want to add an extra layer of flavor to your rice pudding, consider adding a cinnamon stick or a few cardamom pods along with the vanilla bean when simmering the milk and rice. Just make sure to remove them before serving.

2. Perfecting the Creaminess To achieve an even creamier rice pudding, consider substituting a portion of the whole milk with coconut milk or almond milk, which will add a subtle, nutty undertone.

3. Caramel Consistency If your caramel sauce thickens too much after cooling, gently reheat it over a low flame and add a splash of milk or cream to loosen it up while stirring until smooth.

4. Rice Texture Ensure that your rice is cooked to the right texture by tasting it as it cooks. It should be tender but still hold its shape nicely without turning mushy.

5. Garnishing Ideas Enhance the presentation and flavor of your dessert by garnishing with toasted nuts, such as almonds or hazelnuts, or adding a sprinkle of sea salt flakes on top of the caramel for a touch of contrast.