20 Comments
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Elizabeth West's avatar

OMFG

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Lily Mars's avatar

*nods*

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Jamie Schler's avatar

Hahaha 😂🥰

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Jan's avatar

Looks delicious, and straightforward in execution, but WHAT a pretty result with that golden meringue! I look forward to fixing this as I have everything needed.

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Jamie Schler's avatar

I’m so glad you’ll make this, Jan!! Please let me know how it turns out!

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Michael Procopio's avatar

It's entirely plausible that riz à l'impératrice could have been created in honor of Napoleon's marriage to Marie-Louise in 1810, but the French weren't really into her, since she replaced the more popular Joséphine. My vote goes to Empress Eugénie "Carrots" Bonaparte, who was around for much, much longer that Marie-Louise. But I suppose I'm worried too much about what's named for whom when I should be more concerned with shoveling riz au lait dishes into my pie hole.

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Jamie Schler's avatar

Lol. I am pretty sure that you are correct and I now want to dive a bit more into this…if I find anything more precise I’ll add an addendum to my post. Meanwhile we really should make riz au lait.

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Michael Procopio's avatar

Yes, we really should.

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Karen Walker's avatar

This looks fabulous and my friends will be very surprised I could do this. Please comment on how to serve? Does it need to be warm, just our of the oven?

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Jamie Schler's avatar

I’m looking forward to you letting me know what your friends say! Once you put the dessert under the broiler and the meringue lightly browns, serve it right away. You can combine the hot or warm, even just slightly warm. It’s better warm than at room temperature.

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Elizabeth West's avatar

It’s as if I dreamed of a dessert!

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Jamie Schler's avatar

I should name it after you!

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JOAN WEED's avatar

Nice clear instructions and appears to be a classic, no nonsense dessert. Can’t wait to try it.

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Jamie Schler's avatar

Thank you, Joan! Let me know if you make it!

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Bobbie's avatar

I'm always on the lookout for gluten free recipes and this one looks delicious, the whole family will enjoy! Thanks ;)

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Lily Mars's avatar

This looks so good! I have to try it.

Question: when you say "Whisk the eggs in a heatproof bowl and then whisk in a large spoonful of the hot rice," you're talking about just the yolks, right?

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Jamie Schler's avatar

When blending yolks or eggs with a hot liquid you want to temper - warm them slowly - the eggs before throwing them into the hot liquid...or you risk cooking the eggs rather than blending them in. Oh yes I see - you mean yolks rather than eggs! Yes thank you, I'll correct that in the recipe now!

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Lily Mars's avatar

Yes, that's what I meant! I was pretty sure but wanted to confirm. Thank you!

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Brooke Keeton's avatar

I cannot wait to make this. I will give it a practice run this week for a birthday celebration later in the month. Very straightforward I know it’s gonna be beautiful and delicious.

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Jamie Schler's avatar

You let me know how it turns out and ask if you have any questions at all!

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