Bailey rice pudding

July 21, 2014

Baileys rice pudding with chestnut bread from pastry Le Painnamou

A long walk on Mount Royal took us to Côte-des-Neiges street, then to Sherbrooke and onto Bishop. We discover a new Korean bakery, Le Painnamou, and buy chestnuts bread. Slightly sweet, great with a little honey or to accompany a coffee. When we got  home, I cooked a quick dessert with a little bit of Baileys; it’s always good…

Serving: 4 ramekins


  • 1 tablespoon all purpose unbleached flour
  • 2 cups milk 1%
  • 1/3 cup short grain rice (arborio)
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup of Baileys
  • a pinch of cinnamon
  • 1/3 cup of raisins


  1. In a saucepan, whisk flour into milk. Stir in sugar and rice and heat without boiling over medium heat, stirring often.
  2. Reduce to low heat, add cinnamon, vanilla and raisins. Stir occasionally, for 25-30 minutes or until rice is very tender. Remove from heat and stir in the Baileys.
  3. Pour into ramekins and refrigerate (pudding will thicken).

Pastry Le Painnamou

2019 Bishop Street
Montreal, Qc
H3G 2E8

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