Riz Au Lait Recipe

Prepare vanilla

If using a vanilla bean, split lengthwise and scrape seeds with the back of a knife. Reserve both seeds and pod. If using extract, have it measured and ready.

Rinse the rice under cold water until the water runs mostly clear to remove excess surface starch. Drain well.

In a heavy-bottomed saucepan, combine rinsed rice, whole milk, heavy cream, granulated sugar, and sea salt. Add the vanilla seeds and the pod (or add vanilla extract later near the end).

Place the pan over medium heat and bring mixture to a gentle simmer, stirring frequently to prevent the milk from scalding. Once simmering, reduce heat to low so the liquid is at a bare simmer—small bubbles, not a rolling boil.

Cook, uncovered or partially covered, stirring every 5 minutes, until rice is very tender and the mixture has thickened to a creamy, spoon-coating consistency. This will take about 35–45 minutes depending on rice and heat. If the surface forms a skin, stir it in; add up to 1/2 cup additional milk if it becomes too thick before rice is tender.

When rice is tender and pudding is creamy, remove the vanilla pod (if used). If you used vanilla extract, stir it in now. Taste and adjust sweetness if needed. Remove from heat and let cool slightly; the pudding will continue to thicken as it cools.

While the rice cooks (or after), heat a medium skillet over medium heat. Add the butter and melt until foamy.

Add the diced Honeycrisp apples and sauté 3–4 minutes until they begin to soften but still hold shape.

Add the light brown sugar, ground cinnamon, ground ginger, lemon juice, and water. Stir to combine and cook another 3–5 minutes until apples are tender and sauce is slightly syrupy.

Remove skillet from heat and carefully stir in the Calvados. Return to low heat for 30 seconds to warm and let some alcohol evaporate (do not flambé unless experienced). Taste and adjust seasoning—add a pinch of salt if needed. Let compote cool slightly; it will thicken as it cools.

In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan frequently, until they are fragrant and just beginning to color—about 2–3 minutes. Watch carefully to avoid burning.

If using, stir in the toasted sesame oil off the heat to coat the seeds lightly. Let seeds cool, then toss with the demerara sugar to create a crunchy, sweet sesame sprinkle.

Spoon warm (or room-temperature) riz au lait into individual bowls or ramekins, filling them about three-quarters full.

Top each portion with a generous spoonful (about 2–3 tbs) of the Honeycrisp Calvados apple compote, allowing some syrup to drizzle over the pudding.

Sprinkle the benne sesame topping evenly over the compote for crunch and nutty flavor.

Finish with a light drizzle of honey if desired and garnish with a mint leaf.

Serve warm or chilled. If chilling, cover and refrigerate up to 24 hours; add compote and sesame topping just before serving so the benne stays crisp.