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.
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- 1Split 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.
- 2Transfer 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.
- 3Serve in individual bowls with confiture de lait, creme anglaise, dried fruit, or praline, on the side.
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Nutritional Facts for L’ami Jean's Famous Rice Pudding (Riz Au Lait)
Serving Size: 1 (126 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 253.2
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 12.6 g
- Cholesterol 74.4 mg
- Sodium 45.1 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 0.1 g
- Sugars 7.4 g
- Protein 3.6 g
The following items or measurements are not included: