There’s something timeless about a bowl of creamy rice pudding. In France, riz au lait is a beloved comfort dessert — the kind grandmothers would lovingly simmer on the stove, filling the kitchen with the warm, sweet aroma of vanilla and milk. This easy stovetop version captures all the nostalgic charm of classic French rice pudding but simplifies the process for modern kitchens. No oven needed, no water bath — just a pot, some patience, and a handful of pantry ingredients.

Whether you’re making it for a cozy weeknight treat, to use up leftover milk, or for a make-ahead dessert that tastes better the next day, this homemade riz au lait is a crowd-pleaser. The rice is tender but not mushy, the texture is silky and just thick enough to coat a spoon, and the flavor is subtle, milky, and utterly addictive.

Ingredients for Homemade Riz au Lait

To make this stovetop French rice pudding, you’ll only need four basic ingredients:

1 liter whole milk (full-fat milk for richness and texture)
100 g round rice (dessert rice like Arborio or Camargue; see substitutions below)
80 g granulated sugar
1 packet of vanilla sugar (8 g) or 1 tsp of vanilla extract

How to Make French Rice Pudding on the Stovetop

Heat the milk
In a medium saucepan, bring the milk to a gentle simmer over medium heat.

Add sugar and vanilla
Stir in the granulated sugar and vanilla sugar (or extract). Whisk gently to dissolve completely.

Add the rice
Once the milk starts to bubble, pour in the rice. Stir to prevent clumping or sticking.

Lower the heat and simmer gently
Reduce heat to the lowest possible setting. Simmer uncovered for 35 to 40 minutes, stirring every 10–15 minutes to prevent sticking. The rice will gradually absorb the milk and thicken the mixture.
Check consistency
Once the rice is tender and the pudding coats the spoon, remove from heat. It will still look slightly loose but will thicken more as it cools.

Craving more nostalgic desserts like this one? You might also love our Raspberry Clafoutis, Fresh Strawberry Tiramisu, or No-Churn Dark Chocolate Ice Cream for something cold and creamy. These are all simple, comforting, and made from scratch.

Let it rest
Let the pudding rest for 10 minutes. This helps the rice fully absorb the remaining liquid and improves texture.

Serve warm or chilled
Spoon into ramekins or bowls. Serve slightly warm for a cozy dessert, or chill in the fridge for a refreshing treat.

Tips and Tricks for Perfect Riz au Lait

Don’t rinse the rice!
Unlike other recipes, here we keep the starch for creaminess. Rinsing would remove it and make the pudding thinner.
Use a heavy-bottomed pot
This prevents scorching and encourages even cooking.
Low and slow is key
Resist the urge to boil. Gentle heat is what gives riz au lait its signature texture.
Stir regularly
Not constantly, but don’t forget it — every 10-15 minutes is enough to prevent burning.
Let it rest before chilling
The pudding continues to thicken after cooking. Resting it before putting it in the fridge prevents it from becoming too dense.
Sweeten at the end for more control
You can reserve some sugar and add it after tasting to adjust the sweetness level.

Possible Add-Ins and Variations

Vanilla bean – For a gourmet touch, split a vanilla pod and simmer it in the milk.
Citrus zest – Add orange or lemon zest at the beginning for brightness.
Raisins soaked in rum – A classic adult twist.
Caramel drizzle – Top with salted caramel or a spoonful of dulce de leche.
Cinnamon or nutmeg – Sprinkle a little over before serving.

Ingredient Substitutions

Rice: Use Arborio, pudding rice, or Camargue rice. Avoid long grain or basmati — they won’t get creamy.
Milk: Whole milk is best, but 2% milk works if you don’t mind a slightly lighter texture. You can also use half milk, half cream for extra richness.
Vanilla sugar: Replace with 1 tsp of pure vanilla extract or ½ tsp of vanilla paste.
Sugar: Adjust the sweetness as needed — use maple syrup or honey for a natural sweetener (add at the end).

How to Store and Reheat

Storage: Let cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheating: Warm gently in a saucepan or microwave with a splash of milk to loosen it up.

Frequently Asked Questions (FAQ)

Can I make riz au lait in advance?

Yes! Riz au lait tastes even better the next day. The flavors have time to develop, and the texture firms up nicely.

Why is my rice pudding too runny?

It may not have cooked long enough, or the rice wasn’t starchy enough. Let it rest — it thickens as it cools. If it’s still too liquidy after chilling, simmer a few more minutes next time.

Why is my rice pudding too thick or dry?

It may have cooked too long or at too high a heat. Next time, lower the heat and stir less frequently. You can loosen thick pudding by stirring in a splash of milk or cream before serving.

Can I use leftover cooked rice?

Technically yes, but you’ll miss out on the creamy texture that comes from starch released during slow cooking. If using leftover rice, reduce cooking time and milk accordingly, and expect a looser texture.

Is riz au lait the same as rice pudding?

Yes, though French riz au lait is traditionally made on the stovetop with milk only (no eggs), and often has a more delicate texture than baked rice puddings from other cuisines.

Can I make this vegan?

Yes! Substitute plant-based milk (like almond, oat, or soy) and a vegan-friendly sweetener. Coconut milk adds richness, but may overpower the vanilla flavor.

Serving Suggestions

Serve warm with cinnamon or grated chocolate on top.
Chill and top with jam or stewed fruit.
Use as a base for layered parfaits with fresh berries and crushed biscuits.
Pipe into tart shells or puff pastry for a modern twist.

Final Thoughts

This simple French riz au lait recipe is proof that comfort food doesn’t need to be complicated. With just a few pantry staples and a little time, you can create a dessert that’s satisfying, nostalgic, and endlessly customizable. It’s perfect as-is or as a blank canvas for your favorite add-ins. Serve it warm in winter or cold in summer — either way, this stovetop rice pudding is a winner every time.

More Classic French-Inspired Desserts to Try

Raspberry Clafoutis — light, baked custard with fruit.
Fresh Strawberry Tiramisu — creamy and berry-filled.
No-Churn Dark Chocolate Ice Cream — rich and smooth with zero fuss.
Easy Homemade Crêpes — perfect served with rice pudding or fruit.
Moist and Fluffy Blueberry Muffins — ideal for a cozy brunch or dessert.

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Creamy Old-Fashioned French Rice Pudding (Riz au Lait) – Easy Stovetop Recipe

There’s something timeless about a bowl of creamy rice pudding. In France, riz au lait is a beloved comfort dessert — the kind grandmothers would lovingly simmer on the stove, filling the kitchen with the warm, sweet aroma of vanilla and milk. This easy stovetop version captures all the nostalgic charm of classic French rice pudding but simplifies the process for modern kitchens. No oven needed, no water bath — just a pot, some patience, and a handful of pantry ingredients.

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Prep Time 5

Cooking Time 40

Category Dessert

Cuisine French

Portions 4 people

Calories 450 kcal

Ingredients

1 liter whole milk
100 g short-grain rice such as Arborio or dessert rice
80 g granulated sugar
8 g vanilla sugar or 1 tsp vanilla extract

Instructions

Heat the milk: Pour the whole milk into a large, heavy-bottomed saucepan. Warm it over medium heat until it just begins to simmer. Avoid letting it boil over.
Add the sugar and vanilla: Once the milk is hot, add the granulated sugar and vanilla sugar (or vanilla extract). Stir well with a whisk or spoon until fully dissolved.
Add the rice: When the milk reaches a light boil, pour in the rice slowly while stirring. Mix thoroughly to prevent the rice from clumping or sticking to the bottom.
Simmer gently and stir regularly: Immediately reduce the heat to low. Let the mixture simmer gently for 35 to 40 minutes, uncovered, stirring every 10 to 15 minutes with a wooden spoon or silicone spatula to avoid burning or sticking.
Check doneness: The pudding is ready when the rice is very tender and the mixture has thickened to a creamy consistency. The milk should coat the spoon but not be fully absorbed.
Rest off heat: Remove the pan from the heat and let the pudding sit uncovered for 10 minutes. This rest period allows the rice to finish absorbing some of the milk and creates a smoother texture.
Serve warm or chilled: You can enjoy the rice pudding warm for a cozy dessert, or let it cool completely and refrigerate for a firmer, refreshing version.

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