riz au lait d'avoine

Oat-Milk Rice Pudding

In France, riz au lait (rice pudding) is not only made at home and in restaurants but is also found in most supermarkets, usually in plastic or glass jars that resemble yogurt containers. With its creamy texture, it’s one of our favorite comfort foods. Oat milk has a natural sweetness, so you only need to add a small amount of sugar and, because oat milk thickens when you heat it, the pudding thickens nicely.




Number of persons

Serves 4


3 cups (710 ml) oat milk, homemade, or store-bought
¾ cup (150 g) Arborio rice
¼ cup (45 g) turbinado sugar
½ vanilla bean, split, seeds scraped out, seeds and pod reserved
1 bay leaf
Fine sea salt
1 cup (about 150 g) chopped toasted nuts, such as almonds, pistachios, pecans, or walnuts (optional)


In a large saucepan, combine the oat milk, rice, sugar, vanilla seeds and pod, bay leaf, and a pinch of salt and bring to a boil over high heat, then reduce the heat to low and cook, stirring occasionally with a wooden spoon or silicone spatula so the bottom doesn’t burn, until the rice is tender and the liquid has mostly been absorbed, 25 to 30 minutes.


Remove the bay leaf and vanilla pod and serve warm, topped with the chopped nuts, if you like, or chill to serve cold.


The pudding will keep, covered and refrigerated, for up to 3 days.