Introducing AnOther Dish, a new series of recipes and interviews with chefs in London.

Riz au Lait

Ingredients

25g butter
165g pudding rice
750ml milk
750ml cream
135g caster sugar
pinch of salt
1 vanilla pod
4 cardamom pods, seeds only

Method

1. Melt butter slowly in a casserole dish over a low heat, when the milk solids separate from fat, continue to cook gently until butter turns a golden brown – this is noisette stage. 
2. Add the rice and toast in the butter. Add milk, cream, sugar and salt. Scrape the vanilla, add the seeds and pod. Add the cardamom seeds.
3. Bring the rice to a simmer, then turn the heat down and cook for 20 minutes, stirring frequently.
4. Cover with a circular piece of baking paper (cartouche) and bake for 1.5 hours at 110 degrees, stirring every 15 minutes. Allow to cool in the casserole, then transfer to a serving dish. Serve with seasonal fruits.

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