I like that blog.
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I don’t think I’ve ever seen that blog before, and I want to cook everything on it.
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That was me a few months ago, don’t even remember where I found it but my partner told me to keep an eye on everything she posts after the success of the dessert. He’s never said that about anything else so I can see why she’s popular with people here.
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I have followed her for at least four years. Shes French and is married to a Canadian. They lived in Niagara Falls, Ontario for about 12 years and about 2 years ago moved to Brittany. She also wrote a cookbook. I dont have it but have made quite a few recipes from her block. Last one being a pear clafoutis
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Pardon Your French on Instagram
I find it interesting to that some successful food bloggers I like are Canadian expats married to Europeans or Europeans married to Canadians 
Helvetic Kitchen is a Canadian married to a Swiss man living in Switzerland, and Vikalinka is a Russian married to a Canadian living in the UK.
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I’ve also been following her for several years and can recommend the Pear Gratin. Made it twice since Christmas, reduced the quantity for a six inch square, it happens to be gluten free as well.
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Oh I didn’t know about the cookbook! Thank you, I’ll need to add it to my wish list. I can only assume the clafoutis was delicious 
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Thanks for the blog links!
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It was. It was a good way to use some lingering pears and its gluten free.
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I asked my neighbor to procure some raw milk for me (they get fresh milk frequently) and made Turkish baked rice pudding, aka sütlaç.
This got a bit too reduced for me before going into the oven to burn the top, so it’s not as loose as I would prefer, but it’s delicious. It’s surprising how good it tastes when it’s just rice, milk, sugar, and salt. No cinnamon, no vanilla, no citrus zest. I can’t remember if when I had it from restaurants I could detect any flavoring, but it really tastes great without any additions as pretty much all recipes for this I’ve seen instruct.
A lot of recipes call for cornstarch, but I preferred this recipe because rice pudding thickens just fine without any additional starch needed.
I like a pretty dark top on this, but I didn’t let it go black as a lot of photos you see of this.
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I just made my very first “Rice Pudding”. I need a dessert for tomorrow, so I made this today and will refrigerate it overnight. I understand this dessert is served cold, dished into a small bowl or ramekin and topped in some way. I’ve read some people top it with a fruity jam, but I’m wondering if I could drizzle some chocolate syrup on top?? Looking for suggestions/ideas as to how to top this dessert??
Please and Thank You!!
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I like a dollop of sour cherry (or apricot, or plum) jam or preserves, or a sprinkle of cinnamon.
Most Greek diners around here will ask if you want rice pudding topped with whipped cream and cinnamon.
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Yes… I have jam and cinnamon in stock, but no whip cream. So just a very light sprinkle of cinnamon??
That’s what I do!
Turns out there are quite a few recipes for caramel toppings, too, or salt caramel rice puddings.
I guess you could top it with caramel sauce, melted caramel candies or Dulce de leche.
I find it pretty sweet, so I like the contrast of a tart fruit flavour with the creaminess of the pudding.
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I love it just plain, but sometimes an extra pour of milk or cream if it’s got too stodgy overnight. I also like it warmed up with more dairy. Sour Cherry and rhubarb are some jams/fruit sauces I’ve also enjoyed on rice pudding. It’s my favourite childhood dessert.
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Thanks…
Sunshine came into the kitchen while I was finishing it and told me she loves rice pudding.
I never knew… I guess it will go into our dessert rotation.
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Have you tried Kheer, Indian rice pudding? You and Sunshine might enjoy it some time, as a change from the type that’s common in the States…https://www.saveur.com/article/recipes/classic-indian-rice-pudding/
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Thank you, as well.
Something tells me Sunshine won’t wait until tomorrow and will do some “middle of the night” snacking, which is fine. I made plenty.
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Never heard of it… I’ll review the recipe, but no… we’ve never had it.
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Some rice pudding you can have warm (Ottolenghi has a recipe in Jerusalem that tastes amazing warm), but yeah I typically like eating it cold.
After several days in the fridge a lot of rice pudding suffers from starch retrogradation and the rice starts to get hard. I saw someone who said that to get around this they added cream after cooking in order to coat the rice in fat.
I have made tons of different rice puddings, but I have never noted if there is a difference in terms of the ones I’ve made with added cream managing to avoid this fate. Or maybe I’ve eaten it too fast at times. 
I like rice pudding as is, but if I go for a topping it’s typically fruit (like a compote or sauce, but fresh berries are also good), and toasted nuts. Toasted coconut flakes are also nice.
