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BRICKNIC RECIPES

Rice au Lait – Rice with Smoked Citrus Cream

Rice au Lait – Rice with Smoked Citrus Cream

Here’s a playful and sensory-rich Bricknic cooking brick recipe inspired by your vibrant story of Duo of Rice with Smoked Milk — blending comfort, nostalgia, and unexpected flavor twists.

Recipe inspiration by Alex and Lotte.


Bricknic Recipe: Duo of Rice au Lait – Smoked & Citrus Cream

Serves: 4–6

Cooked in: Bricknic cooking brick
Cook Time: ~45–60 min
Chill Time: Overnight for best results


Ingredients

Base (for both versions):

  • 180 g short-grain rice (e.g. Arborio or round rice)

  • 1 L smoked milk (or regular milk + a pinch of smoked salt)

  • 100 g sugar

  • 1 vanilla pod (or 1 tsp vanilla extract)

  • 1 pinch salt

  • 20 g butter


Version 1: Citrus Bergamot Cream

  • Zest of 1 bergamot (or grapefruit + lemon mix if unavailable)

  • 2 egg yolks

  • 1 whole egg

  • Optional: A splash of citrus liqueur

Version 2: Golden Ginger Milk

  • 1 tsp ground turmeric

  • 1 tsp ginger powder or fresh grated ginger

  • 2 tbsp golden sugar (turmeric-infused sugar or raw cane sugar)

  • 2 egg yolks

  • 1 whole egg

  • Optional: 1 tbsp raisins


Instructions

1. Preheat & Prepare the Bricknic:
Place your Bricknic cooking bricks near the fire or BBQ (Masterbuilt style) to preheat gently. You want a warm, smoky environment — not a fierce blaze.

2. Cook the Rice:

  • In a pan or directly in a heat-proof bowl (safe for Bricknic), combine rice, smoked milk, sugar, vanilla, and salt.

  • Simmer gently, stirring frequently, until rice is cooked and the mixture is super creamy (approx. 25–30 min).

  • Stir in the butter to finish.

3. Flavor Prep:

  • Divide the cooked rice into two bowls.

  • For each version, whisk eggs in a separate bowl with their respective flavorings (zest or spices).

  • Fold the egg mixtures into the warm rice gently — this will enrich and thicken the cream.

4. Load the Bricks:

  • Spoon the two flavored rice mixes into their own Bricknic cooking bricks.

  • Seal and place near the coals or in a preheated BBQ/smoker. Let them cook for about 30–45 min until set and lightly caramelized at the edges.

5. Chill:
Once cooled, refrigerate overnight. The texture becomes rich, spoonable, and dreamy.


To Serve

  • Eat cold or at room temperature.

  • Garnish with a touch of candied zest, golden sugar, or a dollop of crème fraîche.

  • For crunch, try crushed ginger cookies or roasted nuts on top.


Notes from the Bricknic

  • Don’t fear the unknown: citrus and smoke do get along.

  • The bergamot version was the crowd favorite — who knew?!

  • Super creamy beats soupy every time.

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Tags

  • bakery
  • fish
  • main
  • meat
  • potato
  • seasonal
  • side
  • vegan
  • vegetables
  • vegetarian

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Veldkersweg 27
3053 JR Rotterdam
info@bricknic.org
VAT: NL864121106B01
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CEO: Timm Donke

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