Even better than my grandmother’s!
On each of our visits, my grandmother would wait for us in her kitchen with a large bowl of rice pudding (flavored with orange peel) that perfumed the whole house. This recipe remained in the family until it was dethroned (as far as I am concerned) by Andrée Zana Murat’s. It comes from his book (my bible in cooking) “The cookbook, 1500 recipes”. Rice pudding is a traditional dessert!
INGREDIENTS (for 6 to 8 people):
- 180 g round rice (such as white Arborio)
- 1 l whole milk (preferably organic)
- 50cl whipping cream (whole if possible, richer but so much better)
- 140gr caster sugar
- 3 vanilla beans (but 1 or 2 is fine too)
- 1 pinch of salt
THE RICE PUDDING RECIPE:
- Boil some water and throw the rice in. Drain it as soon as it starts boiling again
- In a large saucepan, pour the milk and whipping cream. Bring to a boil
- Split the vanilla beans in half, scrape the inside to collect the seeds and add the beans and seeds to the pot
- Add the rice and cook over low heat for about 1 hour (it should be a light hot water bottle). Stir very gently from time to time to make sure the bottom of the pan doesn’t snagg.
- 10 minutes before the end of cooking, pour in the powdered sugar, mix and cook for another 10 minutes
- It can be eaten warm or cold and is even better the next day (if there is any left)
TRICKS:
1 – I sometimes replace the vanilla beans with a few orange peels (grandmother’s recipe)
2 – I put a little less sugar than Andrée Zana’s recipe and I let it cook for 5 to 10 minutes less so that it is a little creamier
OTHER DESSERT RECIPE IDEAS, TOP TO MAKE WITH CHILDREN:
Sand roses (just too good)
Banana Bread with Applesauce
Rice pudding (the perfect simple recipe)
French toast in the oven
