Riz au Lait with Caramel Sauce
The riz au lait is made by slowly cooking rice with milk and sugar. Due to the scarcity of rice and sugar in the 14th Century, it was served only to society's elite. As ingredients became abundant, the dessert eventually made its way as a staple amongst French homes. Recreate a dessert familiar and popular among the French today, with a recipe prepared by Chef Thierry Le Baut, Technical Director.
Rice, uncooked 90g
Orange zest 1pc
Lemon zest 1pc
Preparing the rice pudding:
- Mix milk, sugar, cinnamon, orange zest, and lemon zest in a saucepan. Bring to a boil.
- Add the rice to the saucepan, and stir occasionally until it is cooked enough. Remove from the heat, and set aside.
Making the caramel sauce:
3. Heat the cream in another saucepan. Remove from heat, and set aside.
4. In a pot, bring the water and sugar to a boil at 165°C.
5. Gradually add the butter and heated cream to the syrup while stirring using a rubber spatula.
6. Allow it to simmer for 2 minutes. Set aside to cool.
- Divide the riz au lait into 4 individual glasses.
- Place the caramel sauce in a piping bag and decorate the sides of the serving glasses with it.
- Add a layer of the rice pudding and caramel sauce.
- You may also decorate it with nuts.