riz-au-lait {golden rice custard}

Believe it or not, it's actually the first time I succeed in the making of riz au lait. I'm not kidding. In the past, I tried several recipes, but the final result was either undercooked or burned. The cooking process was also very painful: infinite minutes stuck to the stove, milk all over the place, burned pans good for the trash... The following recipe is simply miraculous!

riz-au-lait {golden rice custard}

4 cups milk
1 cup long grain rice, rinsed and drained (table.etc: i used short grain which i prefer)
5 tbs granulated sugar
1 cinnamon stick (2 inches long)
1/2 vanilla bean, split lengthwise
pinch of saffron threads
dark brown sugar

1. Pour the milk into a large heavy saucepan and add the rice and sugar. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to separate the grains. Add the cinnamon stick and vanilla bean. Cover and simmer gently over very low heat until the rice is tender and has absorbed the milk, about 30 minutes. Do not stir the rice during this part of the cooking.

2. Add the saffron and cook 1 min more, stirring with a wooden spoon to distribute the rich golden color of the saffron.

3. Discard the cinnamon and vanilla, pour the riz-au-lait into individual bowls, and cool to room temperature. Sprinkle with dark brown sugar and serve.

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