To read the name of this recipe you'd think it was all about the rice...it's not. This dish is all about vanilla and cream -- the rice is just there to act as an efficient delivery mechanism for these two stars. I was never a fan of rice pudding as a kid, but fell in love with the dish while living in France, where they take it quite seriously. This is one of those culinary indulgences that should probably warrant its own question at the time of your annual physical: Smoke? "No." Drink? "Why yes, I'd love one, thanks." Riz Au Lait? "I eat it only once a year, I promise." (Fingers cleverly crossed behind my back, of course)
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<br />The dish is best served warm from the pot, but if your cooking plans don't allow for that and you end up refrigerating the pudding before eating it, I've included an optional step that calls for folding in a lightly sweetened, vanilla Chantilly just before serving. As riz au lait tightens considerably when chilled, this step of adding the whipped cream helps to lighten the texture and improve the mouth feel of the treat. Enjoy.

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