Rice pudding from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 574) by Diane Holuigue

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on July 16, 2022

    This is a rich, slow-baked recipe from Normandy that develops a rich crust on top with very creamy rice underneath. Traditionally it was baked in wood-fired ovens for hours, or by bakers overnight in the cooling ovens. It has that sense of nostalgia about it. This is perfect to make on a day like today, when it is too cold, wet and windy to be outside. Served warm with poached fruit. The difference between this and my Mother's loved recipe is the slow cooking and the higher ratio of milk to rice. My Mother's also adds butter on top. Old fashioned? Yes. Out of fashion? No. Not in this house, anyway.

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