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.
@faithsrvtrip87684 жыл бұрын
You can buy vanilla bean paste in a jar. Cheaper and easier and shelf stable. Same effect as using a real vanilla bean.
@SageTheRage4 жыл бұрын
@@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
@nether19794 жыл бұрын
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)
@pennywells98244 жыл бұрын
@@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.
@JayLeePoe4 жыл бұрын
@@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
@amayastrata46295 жыл бұрын
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.
@tadd82105 жыл бұрын
Old school...nice
@isabelmorra36382 жыл бұрын
Wow! Do you just mix all ingredients and put it in the oven? What temp, please! Thank you!
@franciet992 жыл бұрын
That’s a great idea!
@GR196112 жыл бұрын
@@isabelmorra3638 150 C IS GOOD for 1 hour . Check at 50 min .
@cm40993 жыл бұрын
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".
@latesummerearlyfall4 жыл бұрын
Made this recipe (3 servings) with jasmine rice and added some fresh grated nutmeg, and it was so so good!! Thank you!
@LizzieWhiz4 жыл бұрын
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!
@hopenoneya81616 жыл бұрын
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.
@BigGuyBoleslaw6 жыл бұрын
Since evaporated milk has already been cooked, it works much better for baking and stove top cooking than regular milk or cream.
@lesleygraves58384 жыл бұрын
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!
@snifferdogx6 жыл бұрын
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. ❤️
@stephenryder19954 жыл бұрын
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?
@sharonolsen65794 жыл бұрын
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 .. : )
@maranscandy93504 жыл бұрын
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.
@Boertje2474 жыл бұрын
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!
@sharonolsen65794 жыл бұрын
@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
@tedwilliams70214 жыл бұрын
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!
@donyee89706 жыл бұрын
To me, cooks are artists where they're more flexible and pastry chefs are more precise like scientist.
@elizabethshaw7345 жыл бұрын
That's what he said in the beginning.
@betsyboneshaker22044 жыл бұрын
Exactly! I'm a cook and I never use recipes, ever! Except when I attempt to bake a cake,,,good at pies, though!
@ucanleaveyourhaton4 жыл бұрын
Don Yee , pastry chefs have to undertake many years of practice under a master chef. A cook is anyone who can boil an egg.
@betsyboneshaker22044 жыл бұрын
@@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!
@betsyboneshaker22044 жыл бұрын
@Kaththee1 That is an excellent distinction and explanation. Ratios is the perfect word to describe how things work. Thank you!
@barblue34 жыл бұрын
The eggs looked so fresh and the color is such vivid orange! Probably organic ! The rice pudding looks amazing!
@bigpapi36366 жыл бұрын
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!
@FrenchCookingAcademy6 жыл бұрын
love is always a great ingredient to add
@angelabender81326 жыл бұрын
Nice
@solstice16815 жыл бұрын
Big Papi you do that? Are you French? I need to marry a French man!
@vima86805 жыл бұрын
@Chris Landry Yep!!!!
@Koepukoepu4 жыл бұрын
Awww she is very lucky!!
@chloebrown58564 жыл бұрын
Little egg face “hello” was so funny 😂 brilliant recipe
@jb60504 жыл бұрын
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 -
@CCisRight4 жыл бұрын
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.
@Pretzelogic4 жыл бұрын
Thank you🌻
@mariaeschramm4 жыл бұрын
Orange or lemon peel gives a subtle freshness and hides the egg smell.
@jb60504 жыл бұрын
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.
@koolade763 жыл бұрын
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.
@camerachica734 жыл бұрын
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!
@camerachica734 жыл бұрын
Definitely trying this method though too!
@ptag18682 жыл бұрын
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.
@BackrowErnie4 жыл бұрын
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!
@stuartfreeman71734 жыл бұрын
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.
@axiomist44882 жыл бұрын
Sounds like a Cuban rice pudding !
@chrisfryer3118 Жыл бұрын
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...
@Justme774006 жыл бұрын
I swear I can gain weight just by watching your channel.
@andymcevoy45536 жыл бұрын
Nothing wrong with gaining weight from top quality french cuisine sir.
@lina9875 жыл бұрын
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. 🙃
@marcmaurin59914 жыл бұрын
Andy McEvoy h
@ucanleaveyourhaton4 жыл бұрын
Justme77 , har har hardy har har ! No one ever made that joke before ✌️
@brucemcgeehan82553 жыл бұрын
My mum is not a chef but this she makes this dish
@MHarenArt4 жыл бұрын
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!!!
@FrenchCookingAcademy4 жыл бұрын
i know that rice pudding is addictive
@keetrandling45305 жыл бұрын
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.
@anaconda4703 жыл бұрын
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!
@keetrandling45304 жыл бұрын
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.
@markylon Жыл бұрын
Why would adding the sugar in stages make any difference?
@danieldeutsch6316 жыл бұрын
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
@jeffsutton63534 жыл бұрын
The difference between a cook and a pastry chef: Baking is a science; cooking is an art.
@dawnapm4 жыл бұрын
I was just fixing to ask what the difference is lol
@KTK-mm2wi4 жыл бұрын
Both is art
@SingingSealRiana4 жыл бұрын
. . . 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
@graceanne3854 жыл бұрын
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.
@lisamorand96075 жыл бұрын
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.
@studio_64marco863 жыл бұрын
Cooking is applied chemistry - fantastic recipe, milkrice is soulfood, frenchcookingaccademy is my favourite cooking-channel! Thanx Stephan.
@marysmith99544 жыл бұрын
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❤️
@dianneholden5429 Жыл бұрын
Add ice cream!!
@mnd19559 ай бұрын
Mine did too but grated a bit of nutmeg on top before she put it in the oven.
@pamelab72356 жыл бұрын
What you say is exactly correct. In baking you have to be precise.
@sarakott78704 жыл бұрын
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 🎄
@mariannerogers80032 жыл бұрын
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!
@d.a.41217 ай бұрын
Wow! Wow! Wow! I tried this recipe and it is hands down the best rice pudding I have ever had!!!! Thanks
@meycomas52366 жыл бұрын
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!
@greghanlon22356 жыл бұрын
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.
@FrenchCookingAcademy6 жыл бұрын
great thanks a lot i will add it to the website 🙂🙂🙂
@FrenchCookingAcademy6 жыл бұрын
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.
@questioneverything88764 жыл бұрын
Greg Hanlon Thanks.Appreciate your efforts.
@pocheeno69394 жыл бұрын
So grateful to you. Now must learn METRIC conversion before making.
@peterpluim79124 жыл бұрын
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.
@MariaRibeiro-qp1xn4 жыл бұрын
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.
@allthatfluffnstuffQLDaustralia4 жыл бұрын
My grandmother would make this pudding all the time for me when I was a child . I still love it today ! Thanks for sharing
@africanpride695 жыл бұрын
I'll have to try your version, because I've mostly tried the Persian and Indian rice puddings with saffron.
@davidmaruska16413 жыл бұрын
I just made this yesterday (6/27/2021) and turned out great and my Wife loved it. I will do something different next time, I will add Vanilla Paste with some extract.
@butchford7573 жыл бұрын
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.
@clairenolan41964 жыл бұрын
Très délicieux et facile à faire! Merci pour la recette!
@mountnman36094 жыл бұрын
I've made this twice for different groups of people and everybody loves it.
@drmassey15 жыл бұрын
Thank you for presenting this recipe. I've always added either to much or to little milk/cream and eggs.
@StephenJohnson-jb7xe5 жыл бұрын
After making risotto I thought about how well arborio rice would work in rice pudding, you have just confirmed it for me, now I will try your recipe. Also I wonder how this would taste if you filled ramekins with it then baked it, maybe even with a little brown sugar and butter on top.
@d.h.fremont30276 жыл бұрын
Thanks, chef. Rice pudding is one of my #1 favorites. It just got better.
@combatgirl382 жыл бұрын
Thank you! Though I have a pot of refrigerated rice that never made it to its original intended dish that is about to languish in my fridge, I Knew that I could learn something from this 20th video I've visited. The tip that I found very useful is the cold butter method in lowering the temp before adding the yolks. I already know that I won't be following any exact measurements, and will instead rely on my knowledge of cooking science as well as instinct. This is not the safest bet, but I do not intend to go through the hassle of measuring out the rice I have to find out how many cups are there. My hope is that if I keep a keen eye on how well it's thickening up with the whole milk, my egg yolks will take care of the rest. However, I do have One regret but it is the same one that I always, Always have: No Vanilla Beans. I just can't afford them, so I will have to make do with adding pure extract at the end. *Thank you for this Joyful and Beautifully Done tutorial!*
@teresahernandez10592 жыл бұрын
Hope you don't mind☺ Conversions for 6 servings. 200 grams of rice = 1 cup 100 grams sugar = 1/2 cup 900 ml of milk = 3.8 cups so 3 3/4 cups milk 30 grams butter = 2 1/8th tablespoons the rest is explainable: 1 vanilla pod, 2 egg yolks, and pinch of salt ( I don't add salt since if the butter is salted). Merci🥰
@markylon Жыл бұрын
Why not just stick to Metric, it's about time America caught up to the 21st Century.
@EK-fl8yz Жыл бұрын
Thank you so much
@torridice6 жыл бұрын
This looks fantastic. Can’t wait to give it a try. I’ve made rice pudding wrong all my life!!
@lLadyAszneth5 жыл бұрын
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!
@nolslifegren4 жыл бұрын
Nice to see our french chums attempting a great British pudding
@volkers4073 жыл бұрын
This rice pudding is very delicious. Thanks for the recipe, Stephane.
@GSWeb85 жыл бұрын
I'm amazed at the color of those egg yolks...
@hrh49614 жыл бұрын
Europeans are amazed when in the US at how pale the yolks are. Closest thing to European are organic yolks.
@faithsrvtrip87684 жыл бұрын
They feed the chickens marigold petals to make the yolks yellow. Or annatto seeds. Same effect.
@faithsrvtrip87684 жыл бұрын
@@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.
@ireyonmoya4 жыл бұрын
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.
@bluyt49474 жыл бұрын
GSWeb8 most eggs I Europe are that color orange!
@youthculture5236 жыл бұрын
Cooked it... much richer than other recipes so small serves are best. Very tasty
@FrenchCookingAcademy6 жыл бұрын
Thanks for the feedback I actually develop a bit of an addiction for rice puddings lately 😋😋😋👨🍳
@mrsfolkartist764 жыл бұрын
I cook my rice and milk in the crock pot on high setting because on the stove it always burns in the bottom of the pot even though I stir it constantly and even use a diffuser. When the rice is overcooked and soft I add the vanilla, sugar and 2 tempered eggs. I use one can evaporated milk and 1/2 gallon whole milk, 1 cup of long gain rice, 1 cup sugar, 2 tsp vanilla extract.
@robinperini38754 жыл бұрын
Thanks for the great advice!
@CCisRight4 жыл бұрын
Yours is much like the way I make it.. I imagine ours tastes better too lol.
@ianonymous38034 жыл бұрын
Can't imagine what a tempered egg is.
@mrsfolkartist764 жыл бұрын
@@ianonymous3803 It's when you add some of the hot mixture to the eggs and stir quietly to warm them up so they don't cook when you add them to the pudding in the crock pot.
I made rice pudding according to this recipe a few times now. It’s simple and always very delicious , thanks!
@eroneous39175 жыл бұрын
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 😘
@annebrown32684 жыл бұрын
Rice pudding should be baked in the oven with nutmeg grated on the top and served hot
@williamwatters99283 жыл бұрын
This is so different from what I know as rice pudding. In Britain, heat 500ml milk with vanilla and 75g of caster sugar, wash 100g pudding rice and put it in a buttered enamel dish. Pour the hot milk over the rice and bake 15 mins at 140C then take it out and stir it. Return and cook for 30 mins until a golden crust appears. Delicious served with seedless raspberry jam or ginger marmalade.
@Knappa222 жыл бұрын
Yours is the method I'm used to but it's very difficult to get right - it either ends up solid as a cake or too wet, with bits of rice floating in milk. I actually do it similar to this vid now, boiling it first on the hob so that the rice becomes fluffy and puffed up. You can still put it in a hot oven afterwards to make a nice brown skin.
@BigGuyBoleslaw6 жыл бұрын
Diners making rice pudding this way will whip up the egg whites into a meringue. After the custard rice pudding cools, they will put the meringue on top and bake the whole thing in a 450 F oven for 5 minutes or so, then back to the fridge.
@stephenhauck52516 жыл бұрын
Wonderful! Thank you so much for this recipe! Loved it
@BenjCano2020 Жыл бұрын
Beautiful! The only thing I would have changed would be to add a little cinammon to the rice along with the butter and egg-yolk.
@lindawisner35254 жыл бұрын
I had a very good recipe for greek style rice pudding with orange zest back in the 70's. The UNCOOKED rice, milk, etc was put in a pan in the oven. Still searching for that recipe or something similar. All recipes I find are start with cooked rice.
@irynastorozhuk5493 жыл бұрын
It's super creamy and delicious, thank you for the recipe! Next time I'll add a little bit less of sugar, it was too sweet for my taste :)
@jdee49564 жыл бұрын
Traditional Irish method. Use short grain (pudding rice), leave out the eggs, stir in some sultanas, if liked. Put in an oven dish and dot with butter and a sprinkle of nutmeg. Bake to achieve lovely brown skin.
@sharonnitschneider22714 жыл бұрын
It is the best I have ever made. This is now the only recipe I will follow!
@kattfranklin69332 жыл бұрын
Thank you for providing great instructions
@BarryM234 жыл бұрын
I just used this recipe and it turned out delicious. This is the only way to make rice pudding
@danielcarey8407 Жыл бұрын
Looks absolutely delicious and I can't wait to try it
@crazycool11284 жыл бұрын
my mom used to make oatmeal and crack a whole egg in it. this reminds me of my mom
@sunshine85563 жыл бұрын
great tip!
@yesycaterinesepulvedacorte41004 жыл бұрын
I made this! It’s so perfect! Absolutely yummy!
@thestreamoflife11244 жыл бұрын
Excellent 👍 presentation 👍. Now I feel confident to make the best rice pudding. Thank you 😊👍
@enkilm4 жыл бұрын
My mother used evaporated milk and condensed milk along with the egg yolks.
@sharmisthamodak57616 жыл бұрын
It looks really delicious....thanks a lot for making and sharing this video with such details like equations of the desserts , difference between cooks and patisserie chefs...a really good lesson...lol :)
@FrenchCookingAcademy6 жыл бұрын
yeah interesting to dive a bit more in the pastry world
@marinazagrai1623 Жыл бұрын
Oh, the raisins after they soaked in rum (Captain Morgan’s is the only one that comes close to the real rum extract that our mothers in Europe used). If you’ve ever made custard, it’s a piece of cake to add the yolks without curdling!
@AnaSantos-jq4yi3 жыл бұрын
I make it like a risotto! Lovely!
@cookingwithpaultre7183 жыл бұрын
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...!
@artistpw4 жыл бұрын
I've seen a tip for something like adding cooked egg yolks to cookie batter as a last step before forming cookies and baking. It is supposed to make the cookies more tender. Never seen anyone use that.
@baileygregg65676 жыл бұрын
"oh that looks like a face!" No wonder your fun to learn from. Love the history bits.
@Declare574 жыл бұрын
I was wondering "Where's the eggs?" Last Minute, there they were! Thanks for the demo. (Reading recipes zones me out!) I used to ask my mom, how long?, how much?, how hot? Always same answer...Til it's right!
@phromprong20686 жыл бұрын
Thanks 😉 this is how I'm making my rice pudding from now on!
@TheCrownedeagle5 жыл бұрын
Very enjoyable video. I would prefer it baked a little in the oven just to give it a tiny little caramelisation on the top
@FrenchCookingAcademy5 жыл бұрын
i love rice pudding in many forms too love caramelised crust 😋😋👨🏻🍳
@the_midnight_blues6 жыл бұрын
1) Where I'm from we put cinnamon and raisins in the rice pudding. 2) This gives me an idea to up the game on my rice pudding recipe with is essentially Martha Stewart's recipe. Add the egg yolks. So the ingredients in the new version would have Arborio rice, milk, sugar, egg yolks, a pinch of salt, a bit of cinnamon, and when serving stir in a bit of heavy cream and top with raisins. Since it has heavy cream in it I would leave out the butter. But I'll also try with the butter and leave out the cream and see which one I like better.
@alexanderbazvanov92962 жыл бұрын
It is genius! I will make it as a porridge to kids!
@kalaysia773 жыл бұрын
It is a wonderful color because your egg yolks are AMAZING!
@justinhateswasps58166 жыл бұрын
Oh my god, he basically replaced the flour with rice and eliminated the whole egg and bam an awesome rice pudding instead of having a creme patissiere. So simple yet amazing. Damn it, why couldn't I have thought of that.
@johndenicola61735 жыл бұрын
Actually, this is not a creme recipe; it is (as stated) a custard recipe... A custard contains milk (ex. Heavy Cream, Half&Half, etc) , sugars and other ingredients that are tempered into the egg, and does not necessarily contain stiffeners (starch, sorghum gum, etc) - This is the base of a custard. When you add the rice to the custard mixture, the starches (in the rice) effectively firms up the custard hence creating the pudding. One difference is that the chef doesn't temper the egg (blended with sugar, vanilla etc) by adding the rice mix slowly to the egg; instead he adds the egg to the whole mix later (the rice is already infused with the vanilla during cooking before the egg is added - ingenious!! yum!). Anyway, without adding the rice, you could add other flavors to the mix and freeze it while constantly stirring it to make.... ice cream! Anyway, and with all sincerity, THANK YOU! I am glad you posted for I was was not completely sure if creme patissiere was pastry creme :) and found awesome recipes for it. (Note that my daughter majored in Bakery and Pastry arts from Johnson and Wales, and was fortunate to intern at Encole Nationale de Superieure Patisserie (ENSP) in Yssingeaux, France.... and taught me how to make a proper custard/ice cream without the use of corn starch.... which sparked my interest in learning how to make custards, puddings (and now creams). I'm proud of her...Bon appétit!
@angelaberni88734 жыл бұрын
I've NEVER heard of putting flour in a rice pudding before.
@katc23454 жыл бұрын
whonputs flour in a rice pudding?
@eccremocarpusscaber51594 жыл бұрын
Angela Berni oh come on! Read it again. Your comprehension levels are dreadful.
@EminencePhront4 жыл бұрын
I made this and, be advised, it took way longer than 35 minutes to coax the starch out of the arborio rice. I'd say it was closer to 1 hour and 15 minutes. Also, I added about 20 threads of saffron which was just enough for the flavor to come through. I recommend it.
@Leguinan4 жыл бұрын
In brazil we do arroz doce, with sugar, milk, condensed milk, coconut milk (if you make it yourself, to make it thick and frangrat, the better) cloves, cinamon sticks, and rice. No eggs, no vanilla, The texture may be similar, or a bit thicker, if you want, sprinke some powdered cinamon of top and you go to heaven, immediately. We are a sugar cane culture, so our stuff is very sweet, and we are fond of spices and rich flavours and fragrances. The Portuguese version came with the people from Iberia, and was heavily changed in the colonial kitchen. Besides that, access to spices was very easy here, cause we were a trade hub of the Portuguese colonial exchange colonial lines.
@7xxx76 жыл бұрын
I don’t really into cooking but I just simply like to watch your videos!! So satisfying
@teresahernandez10595 жыл бұрын
Loved it, so delicious! I baked it after and a little conversion chart would be helpful. thank you.
@FrenchCookingAcademy5 жыл бұрын
I a, soooooo addicted to this it's not funny 😁😁😁😁😁
@karynd23684 жыл бұрын
Awesome recipe and love your accent 😀
@tatianehannisdal52155 жыл бұрын
OMG! I’ll definitely make this one! Looks absolutely delicious! (Adieu, diet!😅)
@bbfreetube4 жыл бұрын
My mom's is a baked custard/rice pudding...soo good
@carenburmeister50024 жыл бұрын
“That looks like a face,” he says, using the wooden spoon to carve a smile. “Hello” ...Love it!
@keshaponso20344 жыл бұрын
omg I was just about to say the same thing!!
@courtneyritter12854 жыл бұрын
1,000,000 cal per serving lol it looks amazing!! Love the voice and accent, could listen all day
@MGHallmann6 жыл бұрын
The color of those egg yolks !! Wow here in USA it is very hard to get eggs of that quality
@johnsullivan15106 жыл бұрын
I have been watching your videos for a month now and I truly enjoy them
@FrenchCookingAcademy6 жыл бұрын
thank you very much it’s always great to hear keep on watching the video regularly 🙂🙂👨🏻🍳