Riz Au Lait Recipe
Tonka bean rice pudding, passion fruit sorbet, coconut meringue
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Ingredients
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Tonka Bean Rice Pudding (Riz au Lait)
Passion Fruit Sorbet
Coconut Meringue
Garnish (optional)
Method
Tonka Bean Rice Pudding (Riz au Lait)
- 1
Rinse and soak rice
Rinse 1 cup short-grain rice under cold water until the water runs mostly clear. Drain and set aside for 10–15 minutes.
- 2
Prepare infused milk
In a heavy saucepan, combine 800 ml whole milk, 100 ml heavy cream, 1 tbs unsalted butter, a pinch of salt, and the grated portion of 1 Tonka bean (start with a small amount; Tonka is potent — about 1/8 to 1/4 of the bean grated is often enough; adjust to taste). Warm gently over medium-low heat until just below simmer (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse aroma.
- 3
Cook rice
Return the infused milk mixture to a gentle simmer. Add the rinsed rice. Reduce heat to low and cook uncovered, stirring frequently to prevent sticking, for about 25–30 minutes until the rice is tender and the mixture is thick and creamy. If the mixture becomes too thick before the rice is tender, add up to 50–100 ml additional milk or water in small increments.
- 4
Finish and sweeten
When rice is tender and pudding has a silky texture, stir in 80 g granulated sugar and 1 tsp vanilla extract. Taste and adjust Tonka flavor carefully — add a tiny extra grate if needed. Cook 2–3 more minutes to dissolve sugar. Remove from heat and allow to cool slightly (it will thicken as it cools).
- 5
Chill
Transfer rice pudding to serving bowls or a shallow container. Cover surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator at least 2 hours (or up to overnight).
Passion Fruit Sorbet
- 6
Make simple syrup
In a small saucepan combine 150 ml water and 120 g sugar. Heat gently, stirring, until sugar is fully dissolved. Remove from heat and cool to lukewarm.
- 7
Blend pulp and syrup
Combine 200 g passion fruit pulp, cooled simple syrup, 1 tbs lemon juice and optional 1 tbs corn syrup in a blender or bowl. Taste for balance — sorbet should be bright and slightly tart. If too sweet, add a little more lemon; if too tart, add a touch more sugar (dissolve first). Chill mixture thoroughly (at least 1 hour) before churning.
- 8
Churn and freeze
Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve sorbet consistency (usually 20–30 minutes). Transfer to a freezer-safe container and freeze at least 2 hours to firm up.
- 9
Coconut Meringue
- 10
Preheat oven
Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper.
- 11
- 12
Add sugar and coconut
Gradually add 80 g granulated sugar, about a tablespoon at a time, while continuing to whisk to glossy stiff peaks. Fold in 30 g desiccated coconut gently so it’s evenly distributed without deflating the meringue.
- 13
Pipe or spoon and bake
Spoon or pipe small dollops (about 2–3 cm) of coconut meringue onto the prepared sheet. Bake at 120°C for 40–60 minutes until dry and crisp on the outside. Turn off oven and leave meringues inside with the door ajar to cool and dry completely for another 30 minutes.
- 14
Cool
Remove meringues and cool completely on a wire rack. They should be crisp and light.
Assembly & Garnish
- 15
- 16
Add sorbet
Top each portion with a quenelle or scoop (about 1 large tablespoon to 1/4 cup) of passion fruit sorbet. Place the sorbet on the pudding just before serving so it doesn’t melt too quickly.
- 17
Top with coconut meringue
Garnish each serving with 2–3 pieces of coconut meringue placed on top or beside the sorbet for crunch.
- 18
Finish and serve
Sprinkle toasted coconut flakes and place a small mint leaf or micro mint for color. Optionally spoon a little fresh passion fruit pulp over the sorbet for an extra burst of flavor. Serve immediately.