How to make a great rice pudding: it is small the details that changes everything (chef recipe)
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- Опубліковано 21 чер 2018
- A creamy delicious and addictive rice pudding recipe to make at home. that recipe can also further enhanced by adding of organic sultanas and some grand marnier orange liquor.
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When you think about it, can a rice pudding really get that much better just by using a top a pastry chef recipe? and most importantly what are the differences between a rice pudding made by a cook and a rice pudding made by a pastry chef?
In this cooking video tutorial I am revisiting a simple rice pudding recipe and for the first time I am actually having a closer look at the pastry world and comparing the way pastry chefs approach their dessert recipes.
Pierre Herme is one of France's most recognized pastry chef and today I am testing out his rice pudding recipe to see how good it can get when compared to other kitchen chef versions I have tried.
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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.
You can buy vanilla bean paste in a jar. Cheaper and easier and shelf stable. Same effect as using a real vanilla bean.
@@faithsrvtrip8768Thank you for this lovely substitution idea! Does the jar come w/measurement suggestions? i.e. 1tsp paste equivalent to 1tbsp extract or one-half whole bean. Tia, Sage
In the north of Portugal it is costum to make it like this rich creamy custard but instead of vanilla milk is flavoured with lemon peel and cinnamon stick. Once ready it's decorated with cinammon powder which also gives it a wonderful taste. We call it Arroz Doce (Sweet Rice)
@@faithsrvtrip8768 I know you can buy it now. But back then, not a chance. No internet. I like knowing how easy it is to get things now. Even things that were available then we didn't get.
@@nether1979 i was thinking of mentioning this, but any citrus peel as well as cardamom like with Arabic desserts rolled in dried fruit and nuts
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.
Old school...nice
Wow! Do you just mix all ingredients and put it in the oven? What temp, please! Thank you!
That’s a great idea!
@@isabelmorra3638 150 C IS GOOD for 1 hour . Check at 50 min .
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".
Made this recipe (3 servings) with jasmine rice and added some fresh grated nutmeg, and it was so so good!! Thank you!
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 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.
Since evaporated milk has already been cooked, it works much better for baking and stove top cooking than regular milk or cream.
The eggs looked so fresh and the color is such vivid orange! Probably organic !
The rice pudding looks amazing!
To me, cooks are artists where they're more flexible and pastry chefs are more precise like scientist.
That's what he said in the beginning.
Exactly! I'm a cook and I never use recipes, ever! Except when I attempt to bake a cake,,,good at pies, though!
Don Yee , pastry chefs have to undertake many years of practice under a master chef. A cook is anyone who can boil an egg.
@@ucanleaveyourhaton A cook is much more than that, come on. And seriously, it's not that easy to boil a perfect egg; ask a chef!
@Kaththee1 That is an excellent distinction and explanation. Ratios is the perfect word to describe how things work. Thank you!
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!
Little egg face “hello” was so funny 😂 brilliant recipe
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!
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...
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.
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
Wonderful! Thank you so much for this recipe! Loved it
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. ❤️
Do you mean the zest of an orange peel, or a whole orange peel that you later remove? And at what point would you add the orange item?
I was just thinking how glad I was that there was no cinnamon or other ingredients ... just the pure vanilla goodness.. But this is why we cook.. so we can make it how "we" like it .. : )
sharon olsen At one time rose water was popular in desserts and baking. I made a vanilla cream pie using both vanilla and rose water and it turned out very nice. The Nun’s Cake I made with rose water, caraway seed, spices, and raisins was very nice, too.
I cook a lot of international cuisines, and for Indian dinners, I make this with either Rose or Orange water. For like my grandmother made it, raisins, fresh grated nutmeg, a cinnamon stick while heating the 1/2 & 1/2---oh, yeah, we never made it with just milk. Half whole milk, half 1/2 & 1/2!
If you do the version with grated orange zest, add 1 tablespoon of Grand Marinier (for 3 cups milk/cream). Or, if you can find it, Mandarine liqueur. Trader Joe's used to carry it, but maybe at BevMo or Lee's Discount Liquor. It's so worth the hunt!
@Dixie Ten Broeck Sometimes you just need to close you tube and reload.. sometimes this works for me when things go " whacky " on the "you tubes" ... lol
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
-
very interesting! I also put the sugar in the end but only because that's the way I was taught. Thank you for explaining the reason behind it.
Thank you🌻
Orange or lemon peel gives a subtle freshness and hides the egg smell.
Exactly... but usually fresh eggs or sifted yolks without the thin film that covers them provide the same result. Another option is to add a few water drops or else and beat the eggs very well if that action does not collide with the recipe instructions.
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!
love is always a great ingredient to add
Nice
Big Papi you do that? Are you French? I need to marry a French man!
@Chris Landry Yep!!!!
Awww she is very lucky!!
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.
Thank you for providing great instructions
Wow! Wow! Wow! I tried this recipe and it is hands down the best rice pudding I have ever had!!!!
Thanks
I made this! It’s so perfect! Absolutely yummy!
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!
My grandmother would make this pudding all the time for me when I was a child . I still love it today ! Thanks for sharing
Cooking is applied chemistry - fantastic recipe, milkrice is soulfood, frenchcookingaccademy is my favourite cooking-channel! Thanx Stephan.
I don’t really into cooking but I just simply like to watch your videos!! So satisfying
FABULOUS ! Great ideas Thanks so much . ❤️
Looks FANTASTIC !
I love your enthusiasm and of course your results
The difference between a cook and a pastry chef: Baking is a science; cooking is an art.
I was just fixing to ask what the difference is lol
Both is art
. . . does not match with my experience, doughs need varying amounts of moistur depending on roomtemperature and all those fun things, so you can not just go with following a recipes blindly. Egg sizes varie a lot to, how intense a spice tastes . . . you always have to adjust
You are 100% correct. Baking is exact. It is science and unforgiving. You need to adjust based on temperature and humidity, again, science. You need to measure everything. You need to learn what size eggs to use in a recipe and use that size consistently in that recipe. Cooking is an art, there are some good solid basic rules to follow but you can be as creative as you want after that. I have been cooking for over 30 years and love the freedom in it. I have been baking for about 10 years and still feel like I fail more often than I succeed.
I swear I can gain weight just by watching your channel.
Nothing wrong with gaining weight from top quality french cuisine sir.
Don‘t worry, you won‘t! The French eat really good quality stuff, but they never overeat! In Paris, the smaller the cake, the more tasty and above all the more expensive it is. 🙃
Andy McEvoy h
Justme77 , har har hardy har har ! No one ever made that joke before ✌️
My mum is not a chef but this she makes this dish
This was my mother's rice pudding, EXCEPT: she started with leftover rice (usually the morning after Chinese take-out dinner) so that the rice would be so tender for being cooked twice; and, instead of cooling rapidly, she poured it into serving bowl, sprinkled with cinnamon, covered with plastic wrap, and allowed it to cool slowly on the counter.
Thanks, chef. Rice pudding is one of my #1 favorites. It just got better.
Wow! I can't wait to try it. Thank you.
Très délicieux et facile à faire! Merci pour la recette!
What you say is exactly correct. In baking you have to be precise.
I'm amazed at the color of those egg yolks...
Europeans are amazed when in the US at how pale the yolks are. Closest thing to European are organic yolks.
They feed the chickens marigold petals to make the yolks yellow. Or annatto seeds. Same effect.
@@hrh4961 : I buy organic eggs and the yolks in the US are not that color. The farmer is adding marigold or annatto seeds to the chicken feed to get such a bright egg yolk.
Zero Hedge Our organic egg yolks also have a very intense color, especially when the chickens are out in the green all day.
It's cause of the herbs and grasses they pick, during snow periods the yolks are paler.
Same with the butter, the greener the feed, the more yellow the butter, this is very visible when the cows are on the alps.
Maybe some farmers in EU countries will help with carotene-containing feed, just pay attention to organic and free range livestock farming.
In Switzerland we do not allow artificial colors or genetically modified feed at all. Don't know how it is in France (EU), at least a lot of people value organic food products.
GSWeb8 most eggs I Europe are that color orange!
Looks absolutely delicious and I can't wait to try it
I've made this twice for different groups of people and everybody loves it.
Looks absolutely awesome!
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!
Great stuff, thank you.
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.
Why would adding the sugar in stages make any difference?
This looks so delicious!
that looks flippin' phenomenal.
Looks lovely!
Looks delicious!!
Fantastic. I will be making this pudding. Thank you
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!
Looks yummy and will hopefully try it out.
Looks fantastic.
thank you for sharing this recipe...
My mother cooked the rice in the milk then added sugar toward the end. Then we added egg yolks and vanilla to the slightly cooled down rice, and then added beaten egg whites folded in. I could eat it cold or hot and had to try not to heat the whole pan full!!! We considered this just a "farmhouse" recipe. Luscious!!!
i know that rice pudding is addictive
Thanks 😉 this is how I'm making my rice pudding from now on!
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.
Sounds like a Cuban rice pudding !
Outstanding recipe! It is superb!
OH MY, SIMPLY HEAVENLY!
Magnificent! Merci.
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.
It is the best I have ever made. This is now the only recipe I will follow!
I want to try this for sure.
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.
I make it like a risotto! Lovely!
Tried it- absolutely perfect! Thank you!!
i love making that it too . but i went on a rice pudding binge because of that recipe 😋😋👨🏻🍳
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!
Definitely trying this method though too!
It's really magical! 👍👍👍👍👍👍
Looks delish 😋
I made rice pudding according to this recipe a few times now. It’s simple and always very delicious , thanks!
Nice to see our french chums attempting a great British pudding
This rice pudding is very delicious. Thanks for the recipe, Stephane.
This looks fantastic. Can’t wait to give it a try. I’ve made rice pudding wrong all my life!!
I loved your video. The recipe looked great. I will have to give it a try.
This was awesome. It had great flavor!
Thank you for presenting this recipe. I've always added either to much or to little milk/cream and eggs.
Merci. C'est tres bon. I love rice pudding
I am going to try this. Thank you, 🇨🇦
fantastic !! thank you
Mhhhhmmm..... I’m doing this definitely!
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 looks like heaven on earth!
Wonderful recipe!
Just made this so creamy and delicious
EXCELLENT!!!!
Thanks!
Reminds me of my mother. She always made rice and bread pudding from scratch. She was an amazing cook and everyone wanted to come over my house because there was always something great to eat!
It is genius! I will make it as a porridge to kids!
this is amazing simple recipe I will make sure I try it asap for my family ;)
Thank you for sharing 🙏
Questo sembra delizioso. Bellissimo!!!
That was amazing. Merci pour partager..
It is a wonderful color because your egg yolks are AMAZING!
I have been watching your videos for a month now and I truly enjoy them
thank you very much it’s always great to hear keep on watching the video regularly 🙂🙂👨🏻🍳
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.
great thanks a lot i will add it to the website 🙂🙂🙂
All done thanks, thanks heaps for your contribution. if you feel like correcting any other recipes just go ahead. you can send me the changes on thefrenchcookingacademy@gmail.com. 🙂 take care, stephane.
Greg Hanlon
Thanks.Appreciate your efforts.
So grateful to you. Now must learn METRIC conversion before making.
We add saffron and a small strip of cinnamon to the recipe in Belgium. It makes the rice pudding yellow, adds a nice flavour and is not so heavy as butter and egg yolks. You should try it.
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!
I am in love with this handsome chef
I am shure this rice pudding is very good. I am portuguese and it is very comun in all homes, to make this desert. Since I can remember, my mother did it but not with vanila. And we don't call it rice pudding, but sweet rice. And add cinnamom in stik wile it cooks and over it, in powder. It's very good and an ancient desert from north to south! Thank you very much for sharing the french chef recepy.
OMG I love it. Can't wait to try it
it is really addictive 😋😋
If you put it in oven after, you get a golden top and you can serve hot! My mom used to make it that way❤️
Add ice cream!!
Mine did too but grated a bit of nutmeg on top before she put it in the oven.
Thanks you for improving my favourite pudding
just finished making this, turned out fabulous.
Yeah another rice pudding lover 😋😋👨🍳👍