Le Bon Georges restaurant reveals the recipe for its rice pudding, the best in Paris

In Paris, a humble dessert is attracting crowds. Le Bon Georges ‘ recipe for rice pudding is now shared. Here, it’s all about warmth, memory and precision.

A cult Parisian bistro dessert

Bistro restaurant Le Bon Georges has made a name for itself with this creamy bowl. In this way, the house recipe for rice pudding is passed from table to table. As a result, the house reveals its logic and gestures.

It’s a simple, almost family-style approach. What’s more, the method puts patience at the heart of taste. Nothing ostentatious, just reassuringly rigorous.

Ingredients, substance and character

The base is round rice, whole milk and a vanilla pod. Sugar, cream and butter add the expected softness. Each element has its precise place, without overload or unnecessary perfume.

“The secret lies in time and gentleness.

The crunchy touch comes from caramelized puffed rice, served on the side or on top. In this way, the spoon alternates cream, grain and sweet sparkle. This contrast awakens the palate, then prolongs the milky sweetness.

Step by step, without fuss

The rice pudding recipe starts over a low heat, in a wide saucepan. First, the milk is scented with vanilla, then the rice slowly swells. Sugar is then added, stirring frequently, and stopping before boiling.

• Use cold whole milk and a well-scraped, split clove.
• Stir often, over low heat, to prevent sticking.
• Add sugar during cooking to maintain a clean taste.
• Add cream and butter off the heat for a silky texture.
• Serve the caramelized puffed rice on the side for an intact crunch.

The mixture is thickened by the starch released, without flour or eggs. As a result, the texture should coat the spoon, yet remain supple. Keep the mixture simmering discreetly, as high heat breaks the balance.

Remove from the heat and add the cream, which lightens the rice pudding recipe. Finally, a knob of butter smoothes the mass and enhances the fragrance. A short rest stabilizes the texture and facilitates serving.

Service and variations at home

Serve warm in a chilled bowl, with the crisp on the side. On the other hand, a night in the fridge gives a denser cut. Choose the moment according to your mood, the time of day and the season.

This rice pudding recipe tolerates measured deviations. Also, lemon zest, a touch of salt or cinnamon work. Still, keep the vanilla at the center, as it carries the story.

Origins, practices and nutritional benchmarks

This dessert has been passed down through the generations, reassuring appetites in a hurry. It is served at home, but also at Parisian counters. Le Bon Georges reveals a bistro version, precise and faithful to French tastes.

Allow around 30 minutes for slow cooking, depending on the heat. A short wait allows the grains to absorb the excess milk. This patience produces a stable creaminess that resists reheating.

When it comes to nutrition, portion out and keep the sugar under control. This way, the rice pudding recipe remains a sweet, not a meal. A moderate bowl is enough, especially after a generous bistro dish.

Finally, note the benefits of whole milk for texture and taste. Also, round rice absorbs aromas better and keeps a soft chewiness. In short, every choice of product contributes to the desired balance.

• rice pudding recipe