How to Make Riz au Lait – Traditional French Rice Pudding

--- published by foodie Parmod.

Introduction

Riz au lait is the French version of rice pudding – a comforting, creamy dessert made with just a handful of basic ingredients. Unlike the baked British version, French riz au lait is gently simmered on the hob, producing a smooth, luscious texture that melts in the mouth.

Whether served warm or chilled, plain or with caramel, this classic French treat is incredibly satisfying and easy to make at home. In this post, we’ll show you step-by-step how to make perfect riz au lait using British ingredients and methods – all under 1000 words and fully optimised for Google SEO.

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What Is Riz au Lait?

Riz au lait literally means “rice with milk.” It’s a silky, slow-cooked dessert made by simmering short-grain rice in sweetened milk, often flavoured with vanilla or citrus zest. Creamy and nostalgic, it’s a favourite across generations in France.

Unlike some rice puddings, riz au lait doesn’t require eggs or baking. It's cooked gently on the stove, making it a low-effort, high-reward dessert for any occasion.

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Ingredients

(Serves 4–6)

1 litre whole milk

100g short-grain rice (e.g. Arborio or pudding rice)

80g caster sugar

1 vanilla pod (or 1 tsp vanilla extract)

Pinch of salt

Optional: lemon or orange zest, cinnamon, caramel sauce

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Equipment Needed

Heavy-bottomed saucepan

Wooden spoon or silicone spatula

Fine grater (if using zest)

Serving bowls or ramekins

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Method

1. Rinse the rice

Place the rice in a sieve and rinse under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming gummy.

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2. Infuse the milk

Pour the milk into a heavy-based saucepan. Split the vanilla pod lengthways, scrape out the seeds, and add both seeds and pod to the milk. (If using extract, add it later.) You can also add lemon or orange zest at this stage if desired.

Bring the milk to a gentle boil over medium heat, stirring occasionally to prevent burning.

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3. Simmer the rice

Reduce the heat to low and stir in the rinsed rice and a pinch of salt. Simmer gently, uncovered, for about 30–40 minutes, stirring frequently to stop the rice from sticking.

The mixture should gradually thicken as the rice absorbs the milk.

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4. Sweeten and finish

Once the rice is soft and the texture is creamy (like a loose custard), stir in the sugar and cook for another 5 minutes. If using vanilla extract, add it now.

Remove from the heat and discard the vanilla pod (if used).

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5. Serve warm or chilled

Riz au lait can be served warm for a cosy dessert or chilled for a refreshing treat. Spoon into bowls or ramekins, and optionally top with a drizzle of caramel, a pinch of cinnamon, or a few berries.

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Tips for Success

Use whole milk – It gives the creamiest texture. Avoid skimmed milk.

Don’t rush – A low, slow simmer helps achieve a smooth consistency.

Stir often – Prevents the rice from sticking and ensures even cooking.

Add flavour – Vanilla is classic, but citrus zest or a dash of liqueur like Grand Marnier works beautifully.

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Variations

Caramel Riz au Lait: Top with warm salted caramel or stir in a spoonful before serving.

Chocolate: Stir in 50g of chopped dark chocolate at the end for a chocolatey twist.

Coconut Milk: Replace 200ml of the milk with coconut milk for a tropical flavour.

Vegan version: Use oat or almond milk and a plant-based sugar alternative.

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Storage and Make Ahead

Riz au lait keeps well in the fridge for up to 3 days. Cover tightly with cling film or store in airtight containers. It may thicken as it cools – add a splash of milk to loosen it when reheating.

Not suitable for freezing.

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Why You'll Love This Recipe

Comforting and nostalgic – A warm hug in a bowl.

Few ingredients – Made from pantry staples.

Budget-friendly – Great value with minimal effort.

Customisable – Make it your own with different flavours and toppings.

Make-ahead friendly – Prepare in advance for easy entertaining.

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Frequently Asked Questions

Can I use basmati or long grain rice?

You can, but the texture won’t be as creamy. Short-grain rice like Arborio or pudding rice is best.

Can I make riz au lait without sugar?

Yes – add sweetener to taste at the end, or serve it plain with honey or fruit.

Is riz au lait the same as rice pudding?

They're similar, but riz au lait is usually creamier, less sweet, and cooked on the hob rather than baked.

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Conclusion

Riz au lait is a simple yet sophisticated dessert that proves comfort food can be elegant too. With just milk, rice, and a touch of sweetness, you can recreate this French classic in your own kitchen. Serve it warm or cold, plain or dressed up – it’s guaranteed to please.

--- write ✍️ by foodie Parmod.

Have you tried this recipe?

Tag your creations on Instagram or X (Twitter) with #RizAuLaitUK – we’d love to see your twist!