Food
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Riz au Lait

Good day for a Riz au lait (Rice pudding) very little sugar and lemon zest, most refreshing of all deserts if you are willing to stay around the stove for a while.

  • 1/2 gallon of whole milk
  • 3 soup spoons of sugar
  • 3/4 of a cup of japanese or arbirio rice
  • zest of one organic lemon
  • a little cinnamon or cinnamon sugar for serving

Empty the milk in a large pan and start heating it. Add the sugar, rice and lemon zest. Whisk regularly with a spoon so that the rice does not stick to the bottom. Once the milk is hot, reduce to minimum heat and let it simmer for about an hour  or so until the milk  had evaporated and boiled down thus has a thicker consistency.

There is no secret to this recipe but  patience, just like the Mongolian mama in the fabulous film The Story of the Weeping Camel, you have to be around the stove and stir and stir the milk. Warning: do not increase the heat because the milk will over boil and it will make a disaster to clean up.

Once it’s ready, empty in your nice little bowls gathered around the world, let them cool down, cover with a  wrap and put in the fridge. Serve with cinnamon or cinnamon sugar. Its also great as a morning breakfast when you are rushing out and its ready in the fridge.

Can be kept in the fridge for 4/5 days.

Rappelle toi Barbara: This desert is Gluten Free

Riz au Lait Ingredients / Rice Pudding Ingredients

cooking the riz au lait Uzbek Bowls finished riz au lait / finished rice pudding with cinnamon

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