Riz au lait a la framboise
With thanks to Clotilde.
- 1L fresh milk
- 125 g short-grain rice (Carnaroli, Arborio, any rice labelled "spécial dessert" in France)
- 100 g sugar
- 1 sachet of vanilla sugar (substitute 1 tsp vanilla extract)
- 150 g raspberries (fresh or frozen, no need to thaw if frozen)
(Serves 4.)
Bring the milk to a boil in a large saucepan. Pour in the rice, lower the heat to a simmer, cover, and let cook, without stirring, for 45 minutes or until the rice is soft. The milk won't be completely absorbed at that point (the mixture thickens as it cools).
Add in the sugar, vanilla sugar and raspberries and stir with a wooden spoon to combine. The milk may have formed a "skin" on the sides and bottom of the pan. This is edible, but some people don't like the look or taste of it : if you don't want the milk's skin in your riz au lait, avoid scraping the sides and bottom of the saucepan. Cook for another five minutes.
Transfer the riz au lait into a medium serving bowl (remove any bit of unwanted skin with a fork), and let cool. This can be served at room temperature or cold from the fridge, in small bowls or pretty glasses. Decorate with a fresh raspberry, a mint leaf, or optionally crumble crispy cookies on top.