Prep 35 mins
Cook 0 mins
This is the legendary rice pudding from chef Stéphane Jego of the Paris restaurant L’Ami Jean. The recipe was printed in the New York Times. At the restaurant, the pudding is served with sides, including confiture de lait, a caramel sauce that is similar to dulce de leche. Cooking time does not include chilling time.
- 1⁄2 vanilla bean
- 2 cups whole milk
- 2 tablespoons whole milk
- 1⁄3 cup carnaroli rice or 1⁄3 cup arborio rice or 1⁄3 cup bomba rice or 1⁄3 cup another short-grain rice
- 2 1⁄2 tablespoons sugar
- 1 2⁄3 cups heavy cream
- Split the vanilla bean, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk and bring to a simmer. Stir in the rice and simmer, stirring occasionally, until it reaches the consistency of oatmeal, 25 to 30 minutes. Stir in the sugar. Cool to room temperature, then chill.
- Transfer the chilled rice to a large bowl. Whip the cream to stiff peaks. Fold the whipped cream into the rice, little by little, to desired thickness. It should be light and creamy.
- Serve in individual bowls with confiture de lait, creme anglaise, dried fruit, or praline, on the side.