Do you like rice pudding? You’re going to love this French Rice Pudding with lots of vanilla and creamy white chocolate! Velvety, lush, and indulgent, this is a dessert that kids and adults alike will fall in love with and beg you to make again and again!
The French national holiday, Bastille Day, is coming up on July 14th and it is a great excuse to break out your favorite French recipes and have a party. These French Rice Pudding cups are the perfect way to end any summer gathering!
What makes this a French rice pudding? The addition of egg yolks which helps make this dessert even creamier and absolutely sumptuous.
The French flag is three stripes of red, white, and blue which is beautifully represented by adding blueberries and red raspberries or cherries on top of each dessert. This also makes these French rice pudding cups perfect for Memorial Day and the 4th of July!!
I am married to a Francophile … yep, The Artist loves everything French. He practices speaking the language, reads books in French, and adores all French foods. If I am looking for something special to make for an occasion, I just pull out my favorite French recipes and know he will have a smile on his face when he sees what’s for dinner!
When you’re making this pudding, be sure to use a nonstick pan. Not only will it help tremendously to keep the rice from sticking on the bottom, it also makes clean-up a breeze!
The rice you use is very important. It should be short-grain like Arborio or Carnaroli, the kind of rice used to make risotto. It has a much higher starch content that makes the pudding creamy and luscious. Stirring helps release the starch in the rice, so it is very important. Be sure you’re using the right rice for the best results!
Because you can make these up to three days in advance and are served at room temperature, they are a great option for summer parties. No dessert to worry about because it is already finished and served somewhat cool on hot days!
If you use vanilla paste, you will notice tiny little black spots in the pudding. These are pieces of the vanilla bean and add even more flavor that I adore!
The combination of the fresh fruit with the rice pudding is fantastic. The fruit adds a touch of tartness and texture that is perfect against the creaminess of the pudding. One bite after the other, I can’t stop eating it, LOL!
Rich and creamy with just enough sugar to satisfy everyone’s sweet tooth, and topped with beautiful red and blue fresh fruit, this French Rice Pudding is a dreamy and festive dessert everyone will love for Bastille Day or any time of the year.
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for French Rice Pudding with White Chocolate:
- Whole milk, vanilla, white chocolate, short grain rice, egg yolks,
- Brown sugar, blueberries, raspberries or other fruit, mint
PRO Tip:
If you are making this for an occasion other than Bastille Day or the 4th of July, you can use other fruits on top. Sliced strawberries, cherries, or peeled and cubed peaches or nectarines would be delicious – use what is in season and beautifully ripe. Toss in a little sugar and set aside to release their juices.
How to make French Rice Pudding with White Chocolate:
- Heat the milk with the vanilla and melted white chocolate. Sprinkle in the rice and simmer for 15 to 20 minutes, stirring often. Continue cooking another 10 to 15 minutes (total 30 to 35 min) until the rice swells and mixture starts to thicken.
- In a bowl, whisk together the yolks with the brown sugar until light and creamy. Add a little of the hot rice milk, whisking constantly to warm (temper) the eggs.
- Stir the egg mixture into the hot rice. It should register 170°F (77°C) on an instant read thermometer. If it doesn’t, keep cooking, stirring constantly, until it comes up to temperature. Take off the heat and stir until thoroughly combined.
- Pour the rice into ramekins, bowls, or a casserole dish. Press plastic wrap directly on the surface and chill for at least 30 minutes and up to 3 days. Remove from the refrigerator, discard the plastic wrap, add some fruit to the top of each serving and a dollop of whipped cream if desired. Tuck in a sprig of mint. Enjoy!
PRO Tip:
Regular stirring will help the rice release its starch as well as keeping it from sticking to the pan or forming a skin on top as it cooks. Using a nonstick pan will help tremendously in avoiding the rice sticking. Be sure to use a whisk designed for nonstick pans if needed!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife or paring knife
- Nonstick saucepan
- Whisk for nonstick pans
- Instant read thermometer
- Ramekins
Gluten-Free Tips:
This recipe is naturally gluten-free!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
French Rice Pudding with White Chocolate (GF)
Rich and creamy with just enough sugar to satisfy everyone’s sweet tooth, and topped with beautiful red and blue fresh fruit in the colors of the French flag, this French Rice Pudding with White Chocolate is a dreamy dessert everyone will love!
Ingredients
- 4 cups (1 qt;1 L) whole milk (plus more if needed)
- 1 tbsp vanilla paste or extract
- 3 tbsp mini white chocolate chips, melted (use the microwave, stirring often)
- 1/2 cup (100g) round, short grain rice (like Arborio or Carnaroli)
- Pinch kosher salt
- 2 large egg yolks
- 2 tbsp packed light brown sugar
- Fresh fruit of your choice*
- Sweetened whipped cream, optional
- Fresh mint sprigs, optional
Instructions
- Pour the milk into a large nonstick saucepan and bring to a simmer on medium heat. It will be steaming and there will be small bubbles breaking the surface. Whisk the vanilla and melted white chocolate into the milk. Sprinkle in the rice and salt then simmer gently on medium-low for 15 to 20 minutes, stirring often to avoid a skin forming on the milk and so the rice doesn’t stick to the bottom of the pan.
- Continue to stir often as it heats gently for about 10 to 15 minutes longer or until the rice swells and it starts to thicken. The creamy texture should be similar to yogurt and coat the back of a spoon. Total cook time will be about 30 to 35 minutes.
- In a medium bowl, whisk together the egg yolks with the brown sugar until creamy. Whisking constantly, slowly add 3 to 4 tablespoons of the hot rice milk to the egg/sugar mixture and mix well to warm the eggs (this is called tempering). Then carefully, whisking constantly, add the warmed yolk mixture to the hot rice.
- The rice should register at least 170°F (77°C) on an instant read thermometer. If it doesn’t, continue to cook, stirring constantly until it reaches 170°F. Take off the heat and stir until the eggs/sugar are thoroughly combined with no streaks.
- Ladle into individual heatproof bowls or ramekins and serve if you are serving it warm. If serving cold, let rest for about 30 minutes then press plastic wrap directly onto the surface of the pudding and chill for at least 30 minutes or up to 3 days.
- Remove from the refrigerator, discard the plastic wrap, and stir to loosen the pudding adding a little more milk if needed to get a smooth, creamy consistency. It may take up to an extra 1/4 cup milk to soften the whole batch.
- Add some fresh fruit to the top of each serving and a mint sprig if desired. Can be served cool or at room temperature. Enjoy!
Recipe found at www.theheritagecook.com
Notes
* Fruit could include blueberries, raspberries, sliced strawberries or cherries, apples, or cubed peaches or nectarines. For the cut fruits, toss in a little sugar in a bowl and set aside to release their juices.
Arborio rice is easier to find in grocery stores and is softer when cooked. Carnaroli holds its shape better and I usually mail-order mine. You can also often find it in Italian markets.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Jill Colonna of Mad About Macarons
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 161mgSodium: 182mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 13g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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