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Riz au Lait

Source of Recipe

From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris


Recipe Introduction

"Rice pudding is a popular dessert throughout Latin America and the Caribbean, as well as in New Orleans (where it's known by the French name riz au lait). It's always better than you think it's going to be. I recommend using short-grain rice, which will absorb more of the sweet liquid and attain a more pudding-like texture. This stuff is pretty good for breakfast, too, especially with some berries on top."

List of Ingredients

◦  ¾ cup short-grain rice
◦  4 cups whole milk (or half-and-half for a very rich pudding)
◦  ⅔ cup sugar
◦  ⅓ cup golden raisins
◦  2 Tbsp honey
◦  1 tsp vanilla extract
◦  ⅛ tsp salt
◦  ¼ tsp cinnamon
◦  Pinch of nutmeg


Recipe

Rinse the rice well, then put it in a heavy saucepan with the milk, sugar, raisins, honey, vanilla, salt and cinnamon.

Bring the mixture to a boil. Reduce the heat and simmer for 25 to 30 minutes, stirring often, until thickened into a pudding consistency.

Allow to cool at room temperature or even refrigerate. Sprinkle with a little nutmeg before serving.


Serves 8