French · 50 min · serves 4

Riz au Lait (Creamy Rice Pudding)

Kept by The Bhook kitchen

Ingredients

• 120 g short-grain rice
• 1 L oat milk
• 70 g sugar
• 1 vanilla bean or 2 tsp vanilla extract
• pinch salt

Method

1. Rinse rice under cold water until the water runs clear.
2. Pour oat milk into a saucepan. Split the vanilla bean, scrape seeds, and add both seeds and pod (or vanilla extract) to the milk.
3. Add rice and a pinch of salt. Bring to just under a boil over medium heat, stirring so nothing sticks.
4. Turn heat very low. Simmer uncovered, stirring every few minutes, for 35-40 min. Rice should be swollen and the pudding creamy, not soupy.
5. Stir in sugar and cook 2 min more. Remove the vanilla pod if using. Let cool until warm or cold before serving.

Stir often at the end; rice catches on the bottom easily and ruins the texture.