Creamy French Rice Pudding Recipe

Made with real vanilla bean, this silky French rice pudding, or riz au lait, is a comforting classic that works equally well for breakfast, brunch, or dessert. Simple to prepare and wonderfully creamy, this timeless recipe showcases rice cooked slowly in milk and scented with real vanilla.

French rice pudding is one of the easiest and most reassuring desserts to make. In France it’s a nostalgic dish often associated with childhood and grandmothers’ kitchens.

Whether you serve it warm as comfort food or chilled as a refined finish to a meal, riz au lait is simple to prepare at home with everyday pantry ingredients.

What is French rice pudding?

Riz au lait is a traditional French dish where short-grain rice is slowly cooked in milk and cream, absorbing the liquid until it becomes soft, creamy, and infused with vanilla.

The key is gentle, patient cooking so each grain swells and releases starch, producing the pudding’s characteristic silky texture.

The name comes from the French words riz (rice) and lait (milk).

The best rice for rice pudding

Choosing the right rice makes a big difference. Short, round grains absorb liquid well and are high in starch, which helps create the creamy consistency you want in a pudding.

French “riz rond” is ideal. Short-grain risotto varieties such as Arborio, Carnaroli, or Vialone Nano also work very well because they release starch and yield a rich, velvety texture.

French rice pudding recipe

This classic riz au lait uses only a few simple ingredients—rice, milk, cream, sugar, and vanilla—and relies on slow stovetop cooking to develop its flavor and texture. It’s a recipe passed down through generations and perfect for everyday comfort or elegant presentation.

Ingredients:

For full ingredient amounts and the complete recipe, see the recipe card below.

• Rice: Short-grain round rice (riz rond) or risotto rice such as Arborio, Carnaroli, or Vialone Nano.
• Milk: Whole milk gives the best richness; low-fat milk can be used for a lighter version. For dairy-free pudding, substitute soy, oat, rice, or almond milk for both milk and cream.
• Heavy cream: Adds extra silkiness. Use full-fat milk if you prefer not to use cream.
• Sugar: Granulated or caster sugar; brown sugar or other sweeteners may be substituted and the amount can be reduced to taste.
• Vanilla bean: Real vanilla pods give the most authentic flavor. Alternatively use vanilla extract, paste, or vanilla sugar if needed.

How to make riz au lait

Step 1. Split a vanilla bean lengthwise and scrape the seeds with the tip of a knife.

Step 2. Rinse the rice under cold running water until the water runs clear to remove surface starch.

Pro tip: Washing rice removes excess starch and helps keep the texture even. If you have time, soak the rice overnight and rinse before cooking.

Step 3. Briefly blanch the rice in boiling water for 2–3 minutes, then drain. Blanching helps the grains release starch and improves milk absorption.

Pro tip: This quick simmer is called “bursting” the grains and makes the rice creamier when cooked in milk.

Step 4. In a medium saucepan, combine milk, cream, the vanilla pod, and the scraped seeds. Bring to a gentle boil over medium-high heat.

Step 5. Add the drained rice, reduce heat to low, and simmer for about 30–40 minutes, stirring regularly to prevent sticking.

Pro tip: Regular stirring prevents the pudding from catching on the bottom and helps achieve an even creaminess.

Step 6. Stir in the sugar, simmer gently for 1–2 more minutes, then remove from heat and allow the pudding to cool slightly.

Optional caramel: For salted butter caramel, melt sugar in a small saucepan over medium heat without stirring—just swirl the pan until it reaches an amber color. Remove from heat and carefully whisk in warm cream, then add butter and stir until smooth. Cool slightly before using.

Step 7. Remove the vanilla pod after the pudding cools. Portion the rice pudding into serving cups or jars and drizzle with warm caramel if desired. Bon appétit.

Expert Tips

1. For an even creamier result, reduce the rice to about 80–100 g per liter of milk.
2. The pudding is done when the rice is tender and most of the liquid has been absorbed; it will continue to set as it cools.
3. If the chilled pudding feels too firm, loosen it with a little warm milk before serving.
4. Prepare caramel just before serving; if it hardens, warm it gently to return it to a pourable state.
5. Take care not to overcook caramel, which can turn bitter if too dark.
6. Serve riz au lait warm, at room temperature, or chilled; refrigerate for at least an hour if serving cold.

Recipe variations

Flavors should be added at the start of cooking so they infuse the milk. Popular variations include:

• Vanilla: Classic and aromatic—keep the pod in while cooking.
• Cinnamon: Add a cinnamon stick while cooking or sprinkle ground cinnamon on top when serving.
• Cardamom: Stir ½ tablespoon of ground cardamom into the milk for a warm, spicy note.
• Lavender: Add a drop or two of culinary lavender oil when adding the sugar for a floral hint.
• Ginger: Simmer a piece of peeled fresh ginger with the milk and remove before serving.
• Chocolate: Stir 50–100 g grated chocolate into the hot milk for a chocolate version.
• Nutella or pistachio: Fold Nutella or pistachio paste into the hot pudding off the heat and garnish with chopped nuts.
• Citrus: Add lemon or orange zest to the milk or fold in candied peel toward the end of cooking.

How to serve rice pudding

Serve riz au lait in bowls, ramekins, jars, or create layered verrines with fruit coulis and fresh fruit. Chill the pudding by covering it with plastic wrap in direct contact with the surface and refrigerating 1–3 hours.

• Lighten chilled pudding by folding in some whipped cream before serving.
• Garnish with macerated dried fruit, toasted nuts, berries, compote, honey, or a drizzle of salted caramel.

Storing and freezing

Store riz au lait in an airtight container in the refrigerator for up to 2 days. You can freeze individual portions in airtight containers for up to three months; thaw overnight in the refrigerator and reheat gently if desired.

Recipe FAQ

Love quick desserts? Try these next!

• Banoffee Pie Cups
• French Chocolate Mousse
• Fig Tiramisu
• Browse other no-bake desserts for more inspiration

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Recipe card

Nutrition information is approximate and provided for guidance only.