Hi there! I’m Cassandre from Caramel Loafing. Today I’m sharing a nostalgic treat straight from French grandmothers’ kitchens: French Rice Pudding (Riz au lait).
Sometimes, one spoonful of dessert can instantly transport you back to childhood — and for many in France, rice pudding is exactly that kind of old-fashioned comfort. For those of us who grew up eating rice as a staple, it can feel surprising to see it turned into a sweet French treat. I’d heard of this dessert for years but never gave it much thought — until I finally tried it and was pleasantly amazed. Just rice, milk, sugar, and a vanilla bean, gently cooked on the stove — one bite and I was hooked.
Never underestimate the power of simple ingredients — when the combination is right, the flavor naturally shines.
Rice pudding’s history is so long that its exact origins are lost to time — many countries have their own version. In Spain, you’ll find it with lemon and cinnamon; in the UK, it’s often paired with butter and raisins; some recipes are simmered on the stove, others baked in the oven. This version is inspired by a Le Cordon Bleu recipe from France, but I’ve adjusted the ingredients and steps slightly to make it more home-kitchen friendly.
Classic French rice pudding doesn’t usually contain egg yolks or cream, but adding them here makes the flavor richer and more rounded. As a simple and budget-friendly nostalgic dessert (it’s also a classic for kids), the gentle aroma of rice and milk simmered together is surprisingly elegant. The texture is soft, creamy, and silky — perfect for breakfast or as a sweet snack.
The traditional version uses a vanilla bean, but if they’re too pricey or hard to find, you can swap in orange zest instead. I wondered if milk and orange would work — and they do, beautifully.
If you have some plain rice in your pantry, I highly recommend giving this a try — humble ingredients, a gentle method, and unexpectedly delightful flavor.
More recipes you might enjoy:
A timeless favorite: Crème Brûlée
Classic Japanese custard: Showa-Style Firm Custard Pudding
French mom’s pantry saver: French Toast
A Brazilian family favorite: Brazilian Caramel Flan
French Rice Pudding Recipe (Riz au lait)
Ingredients
☞ Yield: About 5 servings
- Water 250g (8.8 oz)
- Short-grain rice 80g (2.8 oz) (not glutinous rice)
- Whole milk 500g (17.6 oz)
- 1 vanilla bean
- Sugar 60g (2.1 oz)
- 1 egg yolk
- Heavy cream 50g (1.8 oz)
Use our caramel loafing nutrition calculator to check the nutrition info for this recipe.
Instructions
- Rinse the rice well under cold water, then drain thoroughly.
- In a pot, bring the water to a boil. Add the rinsed rice, cook for about 4 minutes, then drain again.
- In a mixing bowl, whisk the egg yolk until smooth. Add the heavy cream and mix well, then stir in the sugar until combined.
- In a saucepan, pour in the milk. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the milk.
- Heat the milk over medium heat until it just begins to simmer. Add the rice and bring back to a gentle boil, then lower the heat and cook until the milk is fully absorbed and the rice is soft and tender but still has a slight bite. The texture should be loose enough to flow from a spoon — about 20 minutes.
- Remove from heat and immediately stir in the egg yolk, sugar, and cream mixture, stirring quickly to prevent the yolk from curdling. Cook for another 1–1.5 minutes, then turn off the heat.
- Divide the pudding into small serving bowls and let cool completely. Enjoy warm, or chill in the fridge for a firmer texture.
- Tip: Enjoy the pudding plain, sprinkle sugar on top and torch it for a brûlée effect, or add caramel sauce at the bottom of the cup for an extra treat.
Watch the full video tutorial: French Rice Pudding
French Rice Pudding FAQs & Tips
This classic French family dessert gently simmers rice and milk with vanilla for a creamy, dreamy bite that’s nostalgic for so many. Even though it’s simple, it does have a few details to get just right — otherwise you might end up with mushy porridge or dry rice. Here are the most common questions and helpful tips to make sure your pudding turns out perfectly.
What type of rice should I use? Can I just use regular white rice?
You can use regular long-grain white rice, but short-grain rice (like sushi rice or Italian Arborio rice) is ideal for rice pudding because its higher starch content creates a softer, creamier texture that soaks up the milk beautifully. If you only have long-grain rice (like Jasmine or Basmati), that’s okay too — just remember it’s fluffier and less sticky, so add a bit more milk and extend the cooking time. Keep an eye on the rice as it simmers so it plumps up and softens properly. With the right balance of heat and liquid, even everyday long-grain rice can make a deliciously silky pudding.
Why do you pre-cook the rice in water? Can I cook it directly in milk instead?
Pre-cooking the rice in water helps short-grain rice or long-grain rice release some starch and soften up, so it absorbs the sweet, fragrant milk more evenly later. It also shortens the milk simmering time and prevents too much liquid from evaporating. If you want, you can cook the rice directly in milk — just be ready to use more milk and stir more often to avoid scorching. Pre-cooking makes the final pudding extra creamy, but if you prefer more bite, you can skip it and adjust to your taste.
How should I cook the milk? What heat should I use?
Rice pudding is all about a gentle, slow simmer. Once you add the short-grain rice (or whatever rice you’re using) to the milk, keep the heat low and stir often — patience is key! Avoid high heat, which will make the milk evaporate too fast before the rice absorbs it, leaving the grains undercooked or clumpy. Use a silicone spatula or wooden spoon to stir and gently scrape the bottom every 1–2 minutes to prevent scorching. You’re looking for a thick, creamy texture that’s still loose enough to flow off a spoon — it will firm up more as it cools.
What other flavors can I use besides vanilla?
Vanilla beans are classic for a reason, but if they’re too expensive or hard to find, you have delicious options! Lemon peel, orange zest, cinnamon sticks, or even a few slices of fresh ginger can add warm, aromatic layers. Just make sure your fruit peel is unwaxed and clean, then simmer it with the milk and rice. Remove any spices or peels before serving to keep the pudding smooth and creamy. This way, you can easily adapt your rice pudding to the season or your mood.
Can I make rice pudding with plant-based milk?
Absolutely! Rice pudding works beautifully with non-dairy milk. If you’d like a dairy-free version, try coconut milk, oat milk, almond milk, or your favorite plant-based option. Coconut milk will give it a tropical twist, while oat milk is mild and creamy. Just check if your plant milk is sweetened and adjust the sugar if needed. Mixing two types can help you get the texture you love. Because each milk has different fat and protein levels, the creaminess may vary — so it’s worth testing a small batch first.
Is rice pudding better warm or cold?
One of the best things about rice pudding is that it’s delicious either way. Warm and freshly cooked, it’s cozy and comforting, with the short-grain rice at its creamiest. After chilling, it becomes firmer and richer — perfect topped with fruit compote, caramel sauce, or chopped nuts. If it feels too thick from the fridge, stir in a splash of milk or gently warm it up to bring back its silky texture. Make extra so you can try both ways and see which you love more!
Is sugar really necessary? How much should I use?
Technically you can skip sugar because milk has natural sweetness, but a bit of sugar really brings out the flavor and balances the creaminess. It’s best to add sugar once the rice is cooked so you don’t oversweeten. You can use white sugar, coconut sugar, maple syrup, or honey — whatever you prefer. If you’re adding jam or caramel sauce later, feel free to reduce the sugar in the pudding itself. Taste as you go and adjust — that’s the easiest way to get it just right.
Why did my rice pudding turn out hard?
This usually happens if the heat was too high or you cooked the pudding too long, so the milk evaporated too much and the rice — especially long-grain — didn’t stay moist. It can also dry out in the fridge if not sealed well. Always watch your rice pudding while cooking — slow and steady is the way to go. For leftovers, press plastic wrap directly onto the surface or store in an airtight container to keep it creamy. If it’s too firm, just stir in a bit of warm milk to bring it back to its soft, silky texture.