Rêveries – Riz au lait à la vanille et plus

[Daydreams – Vanilla riz au lait and more]

riz au lait

It’s ten am. The wind is howling through the windowsill. And the rain battering against the glass.

Yes, I’ve told you before, it’s my favourite kind of music.

But right now, it’s been going on for so long that I’ve forgotten the words to this permanent darkness. I’ve forgotten the words to the book I’m writing too. It’s just that scary. A fear only falling in love can match.


Of course some things can all make it better. There is Jiro dreams of sushi playing, not unlike the Neverending Story. And there is a pot of riz au lait bubbling up.

In fact, it smells all kinds of wonderful around here.

There is the smell of rain. And vanilla, tonka beans, and cinnamon. And really, even for just a moment, I thought I was in Fouras with my grand-mère. Blame it on the scent of steaming rice; even though deep-down, we all know it’s just my daydreams taking over.

riz au lait bis

Riz au lait à la vanille et plus

I’ve shared this recipe with you before. But I’ve been making it so much over the winter – most of the times without scales and with plain old basmati rice – that it was bound to be seen again.

The recipe itself is very versatile. Honey or golden syrup, or even muscovado sugar can be used instead of the caster sugar. And a lot of spices can be added. My favourite combination – right now – is one vanilla pod, two tonka beans, and a cinnamon stick.
Of course, I’ve been adding a few teaspoons of matcha green tea, every now and then, too.

I like to make a double recipe and have a bowlful of steaming riz-au-lait, while I save the rest – in the fridge – for the next day breakfast. And really, you should too.

Riz au lait à la vanille et plus

serves 2
75 g arborio rice
water, to boil the rice
400g milk
one vanilla pod, scraped
2 tonka beans, finely grated
one cinnamon stick
60 g caster sugar

Put the rice and water in a large saucepan and bring to the boil. Lower the temperature and cook, uncovered for 10 minutes.
Drain the rice and set aside.
In the same pan, pour in the milk, sugar and spices. Bring to the boil and stir in the cooked rice.
Reduce the heat and let the mixture simmer for about 30 minutes, stirring from time to time.
Remove the pan from the heat and transfer either into a large bowl or two small ramekins.

5 thoughts on “Rêveries – Riz au lait à la vanille et plus

  • Shaheen April 2, 2013 at 11:01 am

    I get transported to a different world every time I visit your blog. It’s such a cosy, dreamy little place. I love it here. And in this riz au lait, I love that I can see every speck of vanilla seed in there. :) x

  • Not Only Sugar April 2, 2013 at 8:41 pm

    I love this plate…

    Not Only Sugar

  • thelittleloaf April 3, 2013 at 9:22 am

    This looks incredibly beautiful. My Mum always used to make rice pudding when we were little and I shunned it in favour of more chocolaty treats. Now I’m a bit older I absolutely love this simple, comforting dish, especially with the gorgeous flavours of vanilla and tonka.

  • amber April 11, 2013 at 2:39 am

    This sounds so delicious! I’m not quite sure where I would find tonka beans, though! Are they necessary, or can they be substituted with something else? Love your writing…


  • jean July 24, 2013 at 1:17 am

    i tried the rice recipe it was fantastic, it took me a few days to get the tonka beans got them from sous chef , i have already made several batches and it has become a firm favourite with my husband.

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