Riz au lait

Let’s make it.

1. Rinse rice briefly, drain and place in a heavy saucepan with milk.
2. Bring just to a simmer while stirring; reduce heat so the milk barely bubbles.
3. Cook 30–40 minutes, stirring frequently, until rice is tender. Add a splash of water if it thickens before the rice softens.
4. Stir in sugar and vanilla and serve warm. For cold servings, cool promptly in shallow containers and refrigerate.

Allergen notes

Milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.