Made this recipe (3 servings) with jasmine rice and added some fresh grated nutmeg, and it was so so good!! Thank you!

I use my French Canadian grandmother's recipe - which is probably even older - and her preferred slow method in the oven, in a water bath. Raisins are usually added into the mixture before it cooks. In a round pyrex bowl the rice and raisin mix settles toward the bottom, and a delicious custard rises to the top. A sprinkling of nutmeg finishes it off. You cant beat the old methods, worth the extra time to do it "right".

I use all of these ingredients but I put it in the oven to cook slowly for an hour. It forms a crust on the top and it’s delicious.

@tadd8210

5 жыл бұрын

Old school...nice

@isabelmorra3638

2 жыл бұрын

Wow! Do you just mix all ingredients and put it in the oven? What temp, please! Thank you!

@franciet99

2 жыл бұрын

That’s a great idea!

@GR19611

2 жыл бұрын

@@isabelmorra3638 150 C IS GOOD for 1 hour . Check at 50 min .

I was born in the late 50s. My mother taught me how to make rice pudding in the 60s. I grew up in the back of beyond in Oregon USA. Vanilla beans were not available then. We used extract. Other than that recipe was almost exactly the same. we did not have a lot of money then but we did have a cow and we did have chickens so we made rice pudding a lot as it was cheap. Also delicious.

@faithsrvtrip8768

4 жыл бұрын

You can buy vanilla bean paste in a jar. Cheaper and easier and shelf stable. Same effect as using a real vanilla bean.

@SageTheRage

4 жыл бұрын

@@faithsrvtrip8768Thank you for this lovely substitution idea! Does the jar come w/measurement suggestions? i.e. 1tsp paste equivalent to 1tbsp extract or one-half whole bean. Tia, Sage

@nether1979

4 жыл бұрын

In the north of Portugal it is costum to make it like this rich creamy custard but instead of vanilla milk is flavoured with lemon peel and cinnamon stick. Once ready it's decorated with cinammon powder which also gives it a wonderful taste. We call it Arroz Doce (Sweet Rice)

@pennywells9824

4 жыл бұрын

@@faithsrvtrip8768 I know you can buy it now. But back then, not a chance. No internet. I like knowing how easy it is to get things now. Even things that were available then we didn't get.

@JayLeePoe

4 жыл бұрын

@@nether1979 i was thinking of mentioning this, but any citrus peel as well as cardamom like with Arabic desserts rolled in dried fruit and nuts

I made this according to his recipe and it was lovely. I am throwing out my other recipes. Follow this and you will get a creamy, perfect rice pudding. I grew up on Ambrosia Rice Pudding in the UK, and this is a like a homemade Ambrosia Rice Pudding - love it!

My mother was Irish but this is the way she taught me to make rice pudding, I've never thought NOT to put eggs in it. The one difference though that I do is to use evaporated milk and regular milk, 1 to 1 ratio with the evap milk undiluted. It adds a creamier taste and cheaper than using cream. I love rice pudding, have a batch in the freezer right now.

@BigGuyBoleslaw

6 жыл бұрын

Since evaporated milk has already been cooked, it works much better for baking and stove top cooking than regular milk or cream.

My friend is from Bangladesh and when she makes rice pudding uses basmati rice, then adds coconut, a cardamom pod and pistachio sprinkled on top before serving....it is delicious!

I just made this. I cannot hardly wait for it to chill - this is the BEST rice pudding I’ve ever eaten. Dead easy to prepare as well. Thank you for the recipe!

Little egg face “hello” was so funny 😂 brilliant recipe

Oh my goodness. This looks absolutely delicious. I cannot wait to make this my self and taste this heavenly dish. Thank you for this one. wow

The eggs looked so fresh and the color is such vivid orange! Probably organic ! The rice pudding looks amazing!

Beautiful dish Chef. Whenever my wife is feeling under the weather I make her rice pudding. I just add a little extra shot of love!

@FrenchCookingAcademy

6 жыл бұрын

love is always a great ingredient to add

@angelabender8132

6 жыл бұрын

Nice

@solstice1681

5 жыл бұрын

Big Papi you do that? Are you French? I need to marry a French man!

@vima8680

5 жыл бұрын

@Chris Landry Yep!!!!

@Koepukoepu

4 жыл бұрын

Awww she is very lucky!!

I swear I can gain weight just by watching your channel.

@andymcevoy4553

6 жыл бұрын

Nothing wrong with gaining weight from top quality french cuisine sir.

@lina987

5 жыл бұрын

Don‘t worry, you won‘t! The French eat really good quality stuff, but they never overeat! In Paris, the smaller the cake, the more tasty and above all the more expensive it is. 🙃

@marcmaurin5991

4 жыл бұрын

Andy McEvoy h

@ucanleaveyourhaton

4 жыл бұрын

Justme77 , har har hardy har har ! No one ever made that joke before ✌️

@brucemcgeehan8255

3 жыл бұрын

My mum is not a chef but this she makes this dish

Wonderful! Thank you so much for this recipe! Loved it

OOOOOooooo....this is a great idea! I usually just do it the old way (sans egg yolks) and it turns out pretty good but this could definitely take it a step above. Thanks!

To me, cooks are artists where they're more flexible and pastry chefs are more precise like scientist.

@elizabethshaw734

5 жыл бұрын

That's what he said in the beginning.

@betsyboneshaker2204

4 жыл бұрын

Exactly! I'm a cook and I never use recipes, ever! Except when I attempt to bake a cake,,,good at pies, though!

@ucanleaveyourhaton

4 жыл бұрын

Don Yee , pastry chefs have to undertake many years of practice under a master chef. A cook is anyone who can boil an egg.

@betsyboneshaker2204

4 жыл бұрын

@@ucanleaveyourhaton A cook is much more than that, come on. And seriously, it's not that easy to boil a perfect egg; ask a chef!

@betsyboneshaker2204

4 жыл бұрын

@Kaththee1 That is an excellent distinction and explanation. Ratios is the perfect word to describe how things work. Thank you!

This is exactly how I've been doing rice pudding for years. Except, with the egg yolks, I beat them up with about 1/4 cup of milk and add a teaspoon of cornstarch. This prevents any possibility of scrambling the yolks. Might I add as a suggestion, monsieur le chef, that using the peel of half an orange and a cinnamon stick (or two!) takes this dessert up to stratospheric levels. ❤️

@stephenryder1995

4 жыл бұрын

Do you mean the zest of an orange peel, or a whole orange peel that you later remove? And at what point would you add the orange item?

@sharonolsen6579

4 жыл бұрын

I was just thinking how glad I was that there was no cinnamon or other ingredients ... just the pure vanilla goodness.. But this is why we cook.. so we can make it how "we" like it .. : )

@maranscandy9350

4 жыл бұрын

sharon olsen At one time rose water was popular in desserts and baking. I made a vanilla cream pie using both vanilla and rose water and it turned out very nice. The Nun’s Cake I made with rose water, caraway seed, spices, and raisins was very nice, too.

@Boertje247

4 жыл бұрын

I cook a lot of international cuisines, and for Indian dinners, I make this with either Rose or Orange water. For like my grandmother made it, raisins, fresh grated nutmeg, a cinnamon stick while heating the 1/2 & 1/2---oh, yeah, we never made it with just milk. Half whole milk, half 1/2 & 1/2! If you do the version with grated orange zest, add 1 tablespoon of Grand Marinier (for 3 cups milk/cream). Or, if you can find it, Mandarine liqueur. Trader Joe's used to carry it, but maybe at BevMo or Lee's Discount Liquor. It's so worth the hunt!

@sharonolsen6579

4 жыл бұрын

@Dixie Ten Broeck Sometimes you just need to close you tube and reload.. sometimes this works for me when things go " whacky " on the "you tubes" ... lol

My grandmother would make this pudding all the time for me when I was a child . I still love it today ! Thanks for sharing

Never seen cooked liked that before, my grandparents used to soak the rice in milk overnight and bake it slowly like a gratin on low heat 😂 and not always flavoured with vanilla, green cardamon and honey, cinnamon and apple, blueberries.

I ate rice pudding at work and I really liked it. That was when I did not know what it's called until my daughter mentioned that it was 'rice pudding'. So here I am on YT watching how to cook it so I can cook rice pudding whenever I want..lol. Nice recipe and video, thanks.

I've been making this recipe for 3 years, my wife loves it. I have to keep coming back to refresh my memory on amounts of ingredients...

What you say is exactly correct. In baking you have to be precise.

Thanks, chef. Rice pudding is one of my #1 favorites. It just got better.

Thank you for presenting this recipe. I've always added either to much or to little milk/cream and eggs.

Rice pudding my absolute favourite dessert! I use cardamom pods, nutmeg, vanilla & a dribble of orange blossom water. I also use proper pudding rice, no arborio which is slightly longer and when the rice is done I put it in a serving dish, dust with icing sugar and then grill or blow torch it to get a very slight caramelised top. Yummy!

@camerachica73

4 жыл бұрын

Definitely trying this method though too!

I love rice pudding, we have a greek restaurant that sells rice pudding, and it is not thick. which I like a lot. Yours looks wonderful. Excellent video. My mom use to try to make it, and it tasted nice, but was too thick.

Cooking is applied chemistry - fantastic recipe, milkrice is soulfood, frenchcookingaccademy is my favourite cooking-channel! Thanx Stephan.

Well this is how grandmas in most Portuguese households make rice pudding with some tricks: -most times it is flavoured with a lemon or orange peel scalded in the hot milk -the sugar is added in the end, before the yolks, because it stops the rice from cooking once you add - also the milk is added in 4 or five equal parts so that the grains collide often liberating their starch making a very creamy preparation -

@CCisRight

4 жыл бұрын

very interesting! I also put the sugar in the end but only because that's the way I was taught. Thank you for explaining the reason behind it.

@Pretzelogic

4 жыл бұрын

Thank you🌻

@mariaeschramm

4 жыл бұрын

Orange or lemon peel gives a subtle freshness and hides the egg smell.

@jb6050

4 жыл бұрын

Exactly... but usually fresh eggs or sifted yolks without the thin film that covers them provide the same result. Another option is to add a few water drops or else and beat the eggs very well if that action does not collide with the recipe instructions.

Monsieur! You and your channel are a dream. And thank you for giving props to the bakers. While I love cooking, my heart strings tug at baking! Merci, your Florida Fan!

I've add a bit too much milk. But this pudding is delicious. We have a torch at home so I made a nice crust from the sugar. I'd say the salt is the key ingredient. I wasn't afraid to be generous with it. And it totally worked 👌🏻 thank you for a lovely breakfast!

I made rice pudding according to this recipe a few times now. It’s simple and always very delicious , thanks!

I'll have to try your version, because I've mostly tried the Persian and Indian rice puddings with saffron.

I made this! It’s so perfect! Absolutely yummy!

Wow! I can't wait to try it. Thank you.

I don’t really into cooking but I just simply like to watch your videos!! So satisfying

Finally the proper recipe for rice pudding. Massive difference just by adding egg yolks. I add 4. Don’t be tempted to add whole eggs like some recipes suggest...it’s all about the yolks!

Been making this way since the 70's, we like to add a hand full of raisins to the mixture for the last few minutes of cooking to make them plump. When served we add a dash of cinnamon or nutmeg to the top. So good.

@axiomist4488

2 жыл бұрын

Sounds like a Cuban rice pudding !

I loved your video. The recipe looked great. I will have to give it a try.

FABULOUS ! Great ideas Thanks so much . ❤️

Thanks 😉 this is how I'm making my rice pudding from now on!

This is the rice pudding I grew up with. Three small differences: Milk was added in stages, not all at once; cinnamon was included; after addition of egg, mixture was stirred very well, poured into a bowl, covered with cling film and left on counter to allow residual heat to 'cook' egg as the custard/pudding cooled down to serving temperature. Oh, yes, as pointed out by another commenter, vanilla pods were not always in the budget, so, extract was substituted at those times, and added later in the process.

@markylon

Жыл бұрын

Why would adding the sugar in stages make any difference?

This Recipe is brilliant 😊 I Love the classic Danish Christmas Rice Pudding Ris a'la Mande with Vanilla, Almonds and combined with Whipped Cream served with a Cherry Sauce ❤️🍒This is my favourite kind of Rice Pudding, but staying that there are so many delicious possibilties when it comes to Rice Pudding 😊 When making a classic Old Fashion Rice Pudding like this one showen in the video, I also cook it with Vanilla, add an eggyolk, but I prefer to serve it hot dusted with some Cinnamon and some salted butter on the top - and all suddenly it becomes a Hearty, Cosey Christmas Comfortfood 🎄

Très délicieux et facile à faire! Merci pour la recette!

If you put it in oven after, you get a golden top and you can serve hot! My mom used to make it that way❤️

@dianneholden5429

Жыл бұрын

Add ice cream!!

@mnd1955

8 ай бұрын

Mine did too but grated a bit of nutmeg on top before she put it in the oven.

I've made this twice for different groups of people and everybody loves it.

My mother cooked the rice in the milk then added sugar toward the end. Then we added egg yolks and vanilla to the slightly cooled down rice, and then added beaten egg whites folded in. I could eat it cold or hot and had to try not to heat the whole pan full!!! We considered this just a "farmhouse" recipe. Luscious!!!

@FrenchCookingAcademy

4 жыл бұрын

i know that rice pudding is addictive

This looks fantastic. Can’t wait to give it a try. I’ve made rice pudding wrong all my life!!

Wow! Wow! Wow! I tried this recipe and it is hands down the best rice pudding I have ever had!!!! Thanks

That was amazing. Merci pour partager..

Fantastic. I will be making this pudding. Thank you

I love your enthusiasm and of course your results

Loved it, so delicious! I baked it after and a little conversion chart would be helpful. thank you.

@FrenchCookingAcademy

5 жыл бұрын

I a, soooooo addicted to this it's not funny 😁😁😁😁😁

this is amazing simple recipe I will make sure I try it asap for my family ;)

This was my mother's rice pudding, EXCEPT: she started with leftover rice (usually the morning after Chinese take-out dinner) so that the rice would be so tender for being cooked twice; and, instead of cooling rapidly, she poured it into serving bowl, sprinkled with cinnamon, covered with plastic wrap, and allowed it to cool slowly on the counter.

Thank you for providing great instructions

OMG! I’ll definitely make this one! Looks absolutely delicious! (Adieu, diet!😅)

Don’t know how this made it into my feed but I have been looking for years for a classic rice pudding like my mom used to make. Thank you.

Looks lovely!

The difference between a cook and a pastry chef: Baking is a science; cooking is an art.

@dawnapm

4 жыл бұрын

I was just fixing to ask what the difference is lol

@KTK-mm2wi

4 жыл бұрын

Both is art

@SingingSealRiana

4 жыл бұрын

. . . does not match with my experience, doughs need varying amounts of moistur depending on roomtemperature and all those fun things, so you can not just go with following a recipes blindly. Egg sizes varie a lot to, how intense a spice tastes . . . you always have to adjust

@graceanne385

4 жыл бұрын

You are 100% correct. Baking is exact. It is science and unforgiving. You need to adjust based on temperature and humidity, again, science. You need to measure everything. You need to learn what size eggs to use in a recipe and use that size consistently in that recipe. Cooking is an art, there are some good solid basic rules to follow but you can be as creative as you want after that. I have been cooking for over 30 years and love the freedom in it. I have been baking for about 10 years and still feel like I fail more often than I succeed.

that looks flippin' phenomenal.

thank you for sharing this recipe...

Excellent 👍 presentation 👍. Now I feel confident to make the best rice pudding. Thank you 😊👍

Well, certainly an improvement, I will have to give this one a try though I love rice pudding either hot or cold.

Nice to see our french chums attempting a great British pudding

Looks absolutely delicious and I can't wait to try it

After making risotto I thought about how well arborio rice would work in rice pudding, you have just confirmed it for me, now I will try your recipe. Also I wonder how this would taste if you filled ramekins with it then baked it, maybe even with a little brown sugar and butter on top.

This looks so delicious!

I have been watching your videos for a month now and I truly enjoy them

@FrenchCookingAcademy

6 жыл бұрын

thank you very much it’s always great to hear keep on watching the video regularly 🙂🙂👨🏻‍🍳

It is the best I have ever made. This is now the only recipe I will follow!

I am going to try this. Thank you, 🇨🇦

Looks FANTASTIC !

I just made this yesterday (6/27/2021) and turned out great and my Wife loved it. I will do something different next time, I will add Vanilla Paste with some extract.

I am shure this rice pudding is very good. I am portuguese and it is very comun in all homes, to make this desert. Since I can remember, my mother did it but not with vanila. And we don't call it rice pudding, but sweet rice. And add cinnamom in stik wile it cooks and over it, in powder. It's very good and an ancient desert from north to south! Thank you very much for sharing the french chef recepy.

Tried it- absolutely perfect! Thank you!!

@FrenchCookingAcademy

6 жыл бұрын

i love making that it too . but i went on a rice pudding binge because of that recipe 😋😋👨🏻‍🍳

Looks yummy and will hopefully try it out.

This rice pudding is very delicious. Thanks for the recipe, Stephane.

Great stuff, thank you.

fantastic !! thank you

Looks absolutely awesome!

Im always looking forward for the next videos....all recipes are exciting...all seem very delicious & yummy...thats bcoz of u chef ...ur expanations are very simple easy to follow....god bless u chef...we love ur cooking videos...❤❤❤

I want to try this for sure.

I don't think I've ever looked at rice pudding this way. That looks so damn delicious I'm about to jump through the screen so I can taste it. Yes indeed, it looks very lovely 😘

Merci. C'est tres bon. I love rice pudding

OMG I love it. Can't wait to try it

@FrenchCookingAcademy

5 жыл бұрын

it is really addictive 😋😋

How lovely..looks great n I bet it taste great too...my desert for this weekend...Merci my friend 🙏🇬🇧

This was awesome. It had great flavor!

I'm amazed at the color of those egg yolks...

@hrh4961

4 жыл бұрын

Europeans are amazed when in the US at how pale the yolks are. Closest thing to European are organic yolks.

@faithsrvtrip8768

4 жыл бұрын

They feed the chickens marigold petals to make the yolks yellow. Or annatto seeds. Same effect.

@faithsrvtrip8768

4 жыл бұрын

@@hrh4961 : I buy organic eggs and the yolks in the US are not that color. The farmer is adding marigold or annatto seeds to the chicken feed to get such a bright egg yolk.

@ireyonmoya

4 жыл бұрын

Zero Hedge Our organic egg yolks also have a very intense color, especially when the chickens are out in the green all day. It's cause of the herbs and grasses they pick, during snow periods the yolks are paler. Same with the butter, the greener the feed, the more yellow the butter, this is very visible when the cows are on the alps. Maybe some farmers in EU countries will help with carotene-containing feed, just pay attention to organic and free range livestock farming. In Switzerland we do not allow artificial colors or genetically modified feed at all. Don't know how it is in France (EU), at least a lot of people value organic food products.

@bluyt4947

4 жыл бұрын

GSWeb8 most eggs I Europe are that color orange!

Have always added eggs. Now, I will add them at the end. Wonderful class. Thank you!

@FrenchCookingAcademy

5 жыл бұрын

glad you e joy the content

OH MY, SIMPLY HEAVENLY!

This looks like heaven on earth!

my mom used to make oatmeal and crack a whole egg in it. this reminds me of my mom

@sunshine8556

3 жыл бұрын

great tip!

Cooked it... much richer than other recipes so small serves are best. Very tasty

@FrenchCookingAcademy

6 жыл бұрын

Thanks for the feedback I actually develop a bit of an addiction for rice puddings lately 😋😋😋👨‍🍳

Looks delicious!!

Magnificent! Merci.

Outstanding recipe! It is superb!

Thank You 😍 I Love Rice Pudding 😋 I'm going 2 make some 😄Way Better than the stores 😋This is my 1st video I saw-Can't wait to see what you make next.😋 so I help support you 😍🤗

Thanks you for improving my favourite pudding

just finished making this, turned out fabulous.

@FrenchCookingAcademy

6 жыл бұрын

Yeah another rice pudding lover 😋😋👨‍🍳👍

It is genius! I will make it as a porridge to kids!

Thank you! Though I have a pot of refrigerated rice that never made it to its original intended dish that is about to languish in my fridge, I Knew that I could learn something from this 20th video I've visited. The tip that I found very useful is the cold butter method in lowering the temp before adding the yolks. I already know that I won't be following any exact measurements, and will instead rely on my knowledge of cooking science as well as instinct. This is not the safest bet, but I do not intend to go through the hassle of measuring out the rice I have to find out how many cups are there. My hope is that if I keep a keen eye on how well it's thickening up with the whole milk, my egg yolks will take care of the rest. However, I do have One regret but it is the same one that I always, Always have: No Vanilla Beans. I just can't afford them, so I will have to make do with adding pure extract at the end. *Thank you for this Joyful and Beautifully Done tutorial!*