Each time we visited, my grandmother would be waiting for us in her kitchen with a big bowl of rice pudding (flavored with orange peel) that would perfume the whole house. This recipe remained in the family until it was dethroned (for me) by Andrée Zana Murat's recipe. It comes from her book (my cooking bible) "Le livre de cuisine, 1500 recettes". Rice pudding is a traditional dessert!
INGREDIENTS (for 6 to 8 people):
- 180 gr round rice (white Arborio type)
- 1 l whole milk (preferably organic)
- 50cl of whipping cream (whole if possible, richer but so much better)
- 140gr caster sugar
- 3 vanilla beans (but 1 or 2 is fine too)
- 1 pinch of salt
THE RECIPE FOR RICE PUDDING :
- Boil water and throw in the rice. Drain it as soon as it starts to boil again.
- In a large saucepan, pour in the milk and the whipping cream. Bring to a boil
- Split the vanilla beans in half, scrape out the inside to collect the seeds and add pods and seeds to the pan
- Add the rice and cook over low heat for about 1 hour (it should boil slightly). Stir very gently from time to time to make sure the bottom of the pan does not stick.
- 10mn before the end of the cooking time, pour the powdered sugarmix and let cook for another 10 minutes
- It can be eaten warm or cold and is even better the next day (if there is any left)
1 - I sometimes replace the vanilla beans with a few orange peels (grandma's recipe)
2 - I use a little less sugar than Andrée Zana's recipe and I let it cook for 5 to 10 minutes less so that it is a little creamier