How to make a great rice pudding: it is small the details that changes everything (chef recipe) 

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

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.

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.

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".

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

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!

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

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

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 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!

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

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

Thank you for providing great instructions

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.

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!

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

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

Looks FANTASTIC !

FABULOUS ! Great ideas Thanks so much . ❤️

I love your enthusiasm and of course your results

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

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

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

Looks absolutely awesome!

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

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. ❤️

that looks flippin' phenomenal.

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

Great stuff, thank you.

Looks yummy and will hopefully try it out.

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

Fantastic. I will be making this pudding. Thank you

This looks so delicious!

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.

Looks lovely!

Looks delicious!!

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

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

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

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

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

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

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

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!

OH MY, SIMPLY HEAVENLY!

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 🎄

This was awesome. It had great flavor!

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 -

I want to try this for sure.

Looks delish 😋

Outstanding recipe! It is superb!

Tried it- absolutely perfect! Thank you!!

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

Looks fantastic.

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

It's really magical! 👍👍👍👍👍👍

I make it like a risotto! Lovely!

This looks like heaven on earth!

I am going to try this. Thank you, 🇨🇦

Mhhhhmmm..... I’m doing this definitely!

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.

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

EXCELLENT!!!!

fantastic !! thank you

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

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.

Magnificent! Merci.

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...

thank you for sharing this recipe...

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

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

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

I edited the Step-by-step Directions and thought they might help others: Rice Pudding By French Cooking Academy Directions Preparing Ingredients & Saucepans Put the uncooked rice (200g) into a small wire mesh strainer and set aside. Measure out the sugar (100g), milk (1 liter) and vanilla extract (1 Tablespoon or 1 vanilla pod/split and seeded) and put them into a large saucepan. Set aside. Crack 2 eggs and separate the yolks into a small bowl. Set aside. Fill one small saucepan with water and bring it to the boil. Blanch the Rice & Warmup the Milk Turn on the heat to medium under the large saucepan and leave to warm up slowly until it barely reaches the boiling point. While the milk is warming up, rinse the rice in the wire mesh strainer under cold water, then plunge the strainer into the boiling water for 2 minutes. After the rice has cooked for 2 minutes (blanching), strain the rice and add it into the large saucepan with the milk-sugar-vanilla mixture. Cook the Rice After the blanched rice has been added to the large saucepan, turn the heat to Low. Let it simmer gently for 35 minutes while stirring it from time to time. Make the Custard After 35 minutes, turn the heat OFF. It’s very important to turn off the heat because you do not want to overcook the eggs. Add cold butter (30g) to the rice mixture and stir gently with a wooden spoon until the butter is incorporated. Beat the two egg yolks and add them to the saucepan along with a pinch of Kosher salt. Continue stirring until the rice pudding develops a nice “pale yellow” custard color. This usually takes less then a minute. Cooling Down & Serving the Rice Pudding When the egg yolks are fully incorporated and the pale yellow color develops, pour the rice pudding on to a baking sheet. Level the pudding and place it in the fridge for at least 30 minutes. Also, remove the vanilla pod (if using). Rice pudding is best served cold, but can still be served lukewarm. (Totally up to you.) When serving, add few spoonfuls of rice pudding to bowls with a light dusting of cinnamon (optional). Chef recommend serving rice pudding with a side of freshly baked quartered apples or red fruit coulis.

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

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.

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

Wonderful recipe!

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

That was amazing. Merci pour partager..

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.

Just made this so creamy and delicious

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!

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

Thank you for sharing 🙏

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

Questo sembra delizioso. Bellissimo!!!

It is a wonderful color because your egg yolks are AMAZING!

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!

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!

just finished making this, turned out fabulous.

Great Tutorial. Thank you for sharing Greetings from Singapore 🌹🌹🌹 Edith

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

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

Nice recipe Thanks for sharing

Nice to see our french chums attempting a great British pudding

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.

Yum + Yum = Yum❤️

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 😘

I enjoy watching other people cook and learning recipes and techniques. One of the reasons I've started my own channel...! Food should make everyone Happy...!