Riz au Lait et Rosace d'Oranges
The great rice pudding revival taking hold of Paris is an oddly quiet phenomenon. In interviews for this book, individual bistro chefs like Gérard Fouché were genuinely surprised to learn that dozens of their colleagues had also added a riz au lait to their dessert menus during the last few years. Hankerings for home-style throwbacks are universal: You will be among many instantly enticed by Fouché's creamy rice pudding.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
Step 2
2. Grate the zest of 1 orange. Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
Step 3
3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
Step 4
4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
Step 5
5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
Step 6
6. To serve, surround each serving of rice pudding with orange sections.
