Rice Pudding Le Laperouse



  • 4 1/4 cups milk
  • 13 oz. Arborio rice, WELL WASHED (until water comes through clear
  • 5 oz sugar
  • 2 vanilla pod, halved and seeds scraped into the milk
  • 1/2 cup heavy cream
  • 1/2 cup raisins macerated in 1/2 cup warm dark rum (optional)


  1. Combine milk, rice, sugar and vanilla in a heavy bottom pot and bring to a boil. Lower heat to the lowest possible and cook for 3 hours. Make sure it doesn't burn. After 3 hours it should be well cooked and thick. Add heavy cream or half and half to lighten. Add the raisins - they really zoch this up.