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This riz ua lait recipe, also known as rice pudding is a favorite around here, especially a treat to pass by rainy days during a vacation. I decided to try a dairy-free version using coconut milk. I was unsure if this version would live up to the original. The result was a delicately sweet and creamy dessert that has me hooked on using coconut as a cream/milk replacer.


Rice pudding is great on its own, but to makes things a little nicer, slicing tiny apples and sprinkling pistachios is a great topping choice.

For a lighter version, try lite coconut milk and use honey as an alternative. Still this spiced up simmering brew of milk and vanilla might be just what you need, dairy or not to elevate a cold autumn day.


Riz au Lait

2 cups coconut milk [unsweetened]

1 -13.66 ounce can coconut cream [milk]

¾ cup Arborio rice, rinsed

2 inch piece of vanilla bean, scraped

1 cinnamon stick

3 whole cloves

2 cardamom pods


2 Tablespoons granular sugar -or- honey

Freshly grated nutmeg [to taste]


1. In a sauce pan combine both kinds of coconut milk, rice, vanilla bean and whole spices; soak for 1 hour.

2. Bring to a gentle simmer and cook until rice is tender and creamy pudding like texture, approximately 15-20 minutes. Still frequently so rice does not stick to the bottom of the pan.

3. Add sugar to taste and a few grates of nutmeg.

4. Adjust pudding with a little bit of coconut milk if needed. Serve promtly.

Serves 6.

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