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riz au lait

Grown, harvested, and packaged in Camargue

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Organic farming

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Camargue rice with PGI

Exceptional rice varieties

For creative cooking

see more gourmet recipes
encornets farcis au riz et légumes
Rice trio pilaf and provençal stuffed squid
poivrons farcis riz parmesan
Stuffed peppers with rice and parmesan

Rice pudding

Preparation 10 mins
Cooking 40 mins
Quantity 2

  • 350 g of Camargue IGP round white rice Hériztage  
  • 1 L of milk  
  • 1 L of heavy cream  
  • 210 g of sugar  
  • 1 caviar lemon  
  • 2 yellow lemons

  • Cook the rice over low heat in the cream and milk, stirring regularly.  
  • Grate the yellow lemon and caviar lemon.  
  • Let the mixture cook for 30 minutes until the rice begins to absorb the liquids.  
  • Add lemon to taste.  
  • Add the sugar at the end of cooking.  
  • Pour everything into a bowl and let it rest in the fridge for at least 2 hours before serving!

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