Today´s recipe for the French Fridays with Dorie group is Rice Pudding or riz au lait.
A fundamentally humble recipe, this is comfort food at its best. Actually, we have not met anyone yet who does not like rice pudding or “Milchreis” as we call it. We all grew up on this dessert and we all have fond memories of eating it.
I have made rice pudding so many times, I believe that I (or anyone else in my family) can prepare it with my (or their) eyes closed. Sometimes I serve it plain, with cinnamon sugar, with all kinds of fruits, with apple sauce or spiced pear compôte. I bake brownies and cakes with rice pudding. And one of my family´s very favorite recipe is the famous “Tarte au riz belge”, a tart filled with creamy rice pudding that is extremly popular in Belgium, the Netherlands (the Limburg region) and in the City of Aachen.
My taste testers were a little irritated when I told them that the designated recipe for today was rice pudding, they were expecting something a bit more “out of the ordinary”. But since the kids consider this to be one of their very favorite dessert of all times and simply never tire of it, they were forgiving.
Obviously, rice plays a pivotal role in rice pudding. The classic choice is, of course, is so-called “pudding rice”. This is not a specific type of rice, but a generic description for short-grained white rice used for making rice pudding. Over the years, I found numerous recipes calling for other sorts, including long-grained basmati. But whichever rice you use, the important thing is that it should give a soft, creamy, slightly sticky result. Pudding rice is widely available in German supermarkets. Make sure to look for rice with plump, shiny, round grains.
Dorie´s recipe calls for Arborio rice (which is also the rice I used when I could not find specific “pudding rice”), milk, sugar and pure vanilla extract and a pinch of salt. I scraped the seeds of one whole vanilla bean into the milk and added the scraped bean as well - this adds a wonderful pure vanilla flavor to the rice pudding.
When the rice pudding was cooked and had cooled for a while, I prepared some caramelized Italian plums using a few tablespoons of local honey, the juice of an orange and cinnamon and those very seasonal and wonderful Italian plums that are abundantly available right now.
Well, happy faces all around! Nice to be making rice pudding with caramelized Italian plums on a Friday afternoon for the whole family! And I liked serving this widely popular dessert in my small WECK jars that I like so much - this delicious rice puddding was a perfectly good excuse to be using them again!
If you are interested to see how the other members of the French Fridays with Dorie group prepared this fabulous dessert, please do click here.
Wow, what a fun dessert, I know your kids loved these and those jars are so cute!ReplyDelete
Chris, thank you so much - rice pudding is considered comfort food around here - beloved by most people. Kids love it, adults do to and it is rather versatile too.Delete
I love your Weck jars. This recipe was a favorite at my house. I am glad your family enjoyed it.ReplyDelete
Geraldine, Weck jars are "a big thing" around here. I like serving desserts and appetizers in the different sized jars I have. Any excuse is good to use them - it seems that I own way too many.Delete
At last I am returning to your Blog to catch up on all the great food recipes I have been "liking" on Facebook. In my book, "liking" does not count. Activities here have slowed, the conference is over and I now get to devote more time to the virtual world. I did not grow up with rice pudding, never had it. It was tapioca pudding at my house. Still, my favorite. Although I've enjoyed it many times, I've never made it and could not make it with my eyes closed. I don't think we have "pudding rice" in the States. Although I make my own vanilla, I still believe you get more flavor by using a whole bean in a recipe which is something you often do. The Italian plum sauce sounds and looks very tasty. The Weck jars, always a hit. By the way, I showed all the Doristas the angel you sent me which I wear everyday (hope you received my thank you e-mail). They all thought it was as pretty as I do. Again, thank you for it all.ReplyDelete
Mary, thank you so much for all your wondefrul commnts - I truly do appreciate each and every one of them! I must admit that I have never made a tapioca pudding in my life, not very popular around here. But I have seen various sorts of tapioca at the health food store and I have always wanted to buy some to see how it tastes.Delete
From all your pictures that you posted on FB, you all had a wonderful time in Seattle - whish I could have been there! I seriously think that we should hold a flood blogger conference in my lovely hometown Cologne next year!
And,yes, I got your mail about the angel - it made me quite proud (if I may say so) to think that you were wearing it in Seattle!!! Hugs for that!!!
Can you believe I have never made rice pudding at home before? What a shame! It isn't as popular here as it is over in your part of the world. I must change this and soon! I loved your post and especially that darling little spoon. Thank you for sharing Andrea!ReplyDelete
Monet, personally, I see I lot of rice pudding in your future - if lovely Lucy get older and you serve her some of this creamy rice pudding, she might get as addicted ad my kids and just about every other kid I know. Hugs to you all!Delete
I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!
Here's the presentation about the competition:
Competition: Win iPad or Money
And here's their facebook page:
I hope you will be win..
Ashiq, thank you for the nice comment - I will take a look at the cooking competition.Delete
Oh, our kids love rice pudding as well! It is very traditional to eat it around the holidays here in Finland. The plums look lovely.ReplyDelete
Laila, I just took a long look at your blog - very nice blog - how nice that you you live your dream in Finland. Isn´t it funny how all kids seem to enjoy rice pudding?! Thank you for taking the time to stop by and leave such a nice comment!Delete
Rice pudding with plums is just a winner every time! No matter how cold it is, how tired I am, this cheers me up in secons! I love the way you served it! The jars with the vanilla bean look amazing!!ReplyDelete
xox and a wonderful sunday dear!!
Amy, if ever we meet, we should make a point of enjoying some rice pudding together - I think most Europeans know this dish in one form or another - it is simple and pure comfort food at its best! Thanks for the lovely comment, dear friend!Delete
I adore the details of your photos.ReplyDelete
Everything spoon, cinnamon stick, plate, arrangement.
I want a bite of EVERYTHING! Xx
Kim, I would love to share my desserts with one one day!Delete
Thank you for all your thoughful comments and kind support!
I love that you topped this with plums sounds amazing. Interesting that rice pudding is so popular is certain places. My family is Southern Italian and I never ate it all.ReplyDelete
Diane, plums are nice with this creamy rice puddding. I like the fact that they do not need any more sweeting than a bit of honey and orange juice - we really enjoyed the caramelized Italian plums. Very harmonious with the creamy rice pudding.Delete
It is humble, but one of my favorite dessert in the planet. With plums it sounds incredible Andrea! And I have the rice tart in my list of to do recipes. You probably have a great family recipe!ReplyDelete
Paula, I do have a recipe that I will post very soon - but it is not a family recipe that a family member handed down to me - it is a bit on the "vintage" side though, just petfect the way it is - although it is a bit of work. But if you love rice pudding, you will love this tart - stay tuned for the recipe!Delete
Hi Andrea! I've been remiss in catching up your blog recently... This might be a humble dessert, but, as always, you add an elegant twist. I love this short season when Italian plums are available. Your description of the caramelized plums sound wonderful! I particularly like your pudding spoons.ReplyDelete
Betsy, my darling husband found these spoons the other day and ordered them for me "as a prop for your blog" he said! And I was pleased as punch - so, this rice pudding was the perfect opportunity to use these lovely spoons for - being white and all! Thank you for stopping by, dear Betsy!Delete
Lovely post today. Aren't the plums wonderful right now? We have been gobbling them up by the kilo. My favorites are the little green Reine Claudes.ReplyDelete
Rose, I am sure that you enjoy all those different plums that are available at this time of year, especailly the Reine Claude kind, a personal favorite of mine as well!Delete
Love the little jars. Good idea to use the plums.ReplyDelete
Margret, thank you very much - the plums are nice with the rice pudding, especially at this time of year when they are in season!Delete
Stunning, my friend! I love the photo where you can see all the grains of rice. And your tweak on the topping sounds phenomenal!!ReplyDelete
PS...drooling over your carrot cake, too!
Thanks, Liz, the Rice Pudding with the caramelized Italian Plums was comfort food and Nigel Slater´s Carrot was bliss on a plate!Delete
Rice pudding is one of my favorite treats - so comforting.ReplyDelete
Your version with the plums is gorgeous.
My Joe will be in Germany (Berlin) this weekend - wish I could go with him & take a train ride out to Bonn/ Cologne :-)
Cher, too bad Berlin is pretty far away from Bonn. - I could have handed over a lovely local gift for Joe to bring back for you to the States - maybe next time. Thanks also for the nice comment - rice pudding is also extremely popular at our house!Delete
Rice pudding with gorgeous fruit...what a wonderful dessert idea, Andrea!ReplyDelete
Love that spoon...you have a bowl that it would match, if I remember correctly.
Hope your Monday is smooth. xo
Colette, rice pudding evokes childhood memories and soothes the soul - what a treat indeed (at least for us)!Delete
You and Mardi seem to have very similar spoons! I feel like that harkens back to childhood! :) What a fantastic recipe to share with some forgiving recipe testers... LOL! Have a great week!ReplyDelete
Alice, thanks for stopping by! Nope, these spoons have nothing to do with childhood memories - I never had spoons like this as a child but my kids do and my husband gave these ones to me only last week "as a prop" for my pictures.Delete
I agree Andrea, rice is the perfect comfort food and it is one of my very favourite desserts. Great presentation in the jars with the vanilla beans - very pretty!Delete
Enjoyed your post and love that plum topping of yours, and your presentation in those kawaii jars!ReplyDelete
Emily, thank you very much - the presentation in those WECK jars always delights the kids - and it is kind of popular in Germany to serve food, be it savory or sweet, in these jars. They come in so many different sizes - it ís fun to use different ones once in a while.Delete
I have a few Weck jars and wish I had thought of using them- yours looked amazing :) But then, yours always look outstanding because your photos are over the top beautiful. So fun to see that you used Italian plums. The color mesmerized me when I saw them and I could not figure out how you got apples to look like this (see, I do think you are a magician :). Also loved your memories of rice pudding and sharing how often it is enjoyed in Germany. I am very intrigued with that Tarte Au Riz Belge and will be doing some serious Googling. PS- you must know that we spoke of you and missed you at the IFBC. Everyone was commenting on how sweet you are, how gorgeous your photos, writing and recipe results are. You are fabulous.ReplyDelete
I love rice pudding and never had it vowing up because my father didn't like it. I love that you added the caramelized fruit! I have only had raisins or dried currants in it before. Speaking of currants, I saw fresh ones he in the market and wanted to bake something but have no oven... so sad. I will make up for that by eating lots of pasta with fresh porcini! ~ DavidReplyDelete
Your little jars of pudding are so cute! And I love the look of the plums.ReplyDelete
Thank you very much - the plums are seasonal and delicious and were perfect with the rice pudding.Delete
I've never made rice pudding at home but tried it at few occasions. I eat rice all the time but it's so funny we never use our rice to make pudding. This is beautiful and your kids must enjoyed this. :) They always get the best desserts at your home!ReplyDelete
Nami, this is somewhat amazing isn´t it - how differently peolpe use certain products. We also eat our share of savory rice dishes, of course, but we also enjoy rice as an ingredient for dessert and this rice pudding is pure comfort food for us.Delete
I'm finally getting around to everyone's posts on this pudding, after making the dessert a year late. Your presentation is beautiful and I love the idea of plums with it. I'm also intrigued by the many other dishes that you mentioned using rice pudding.ReplyDelete