Rice bavarois with apricot, almond and thyme – refined summer dessert

From bavarois to rice bavarois: a short history 

Although the name ‘bavarois’ refers to the German region of Bavaria, the technique behind the dessert is purely French. Originally, a hot drink made from tea, milk and syrup was brought from Bavaria to Paris and called ‘bavaroise’. The legendary French chef Marie-Antoine Carême turned this into a cold dessert made with whipped cream and gelatine, naming it ‘fromage bavarois’.

The transition to rice bavarois came somewhat later with a dessert known as ‘riz à l'impératrice’. This luxurious combination of rice, cream and candied fruit was created in honour of Empress Eugénie, the wife of Napoleon III. What we are making today is a lighter, more accessible version of that dessert. But the essence remains: rice transformed into a velvety sweet treat.

Choosing the right rice for a perfect bavarois

For this dessert, short-grain white rice from the Camargue or the Italian Po Valley is best. This is the absolute ideal choice and no small detail.

During cooking, this rice releases just enough starch to create a creamy base, without becoming heavy or sticky. The grains soften but retain their structure. That's important because you don't want a smooth pudding; you want a texture where you can still recognise the rice.

Long-grain rice doesn’t bind well enough. Brown, red or black rice is too firm and takes too long to cook, besides having a rather strong flavour. So, choosing the right rice really does make all the difference.

How to make a perfect rice bavarois

A successful rice bavarois depends on three key elements: the right rice, careful temperature control and softly whipped cream added at the right moment.

Use short-grain rice, allow the mixture to cool until just slightly thickened, and gently fold in the cream to achieve a light, refined texture.

Tips for a perfectly light rice bavarois

• Start with the rice: blanching it for 2–3 minutes really helps. This will give you a softer, creamier base without making it heavy. Then simmer it gently in milk with a pinch of salt. This may seem like a small detail, but it enhances the flavour.
• The most important step comes afterwards. Let the rice-gelatine mixture cool until it becomes slightly lumpy before folding in the whipped cream. The best temperature is between 25–30°C.
  • If it's too warm, the whipped cream will melt and the bavarois won't be light and airy.
  • If it's too cold, you won't get that lovely smooth texture.
• Don't whip the cream until stiff; whip it until it's soft and supple. Think of velvety yoghurt. That way, it blends in naturally and the whole mixture stays light.
• To remove the bavarois from the mould, you can use the traditional method by placing it in warm water, but for a really clean finish, freeze the bavarois in a silicone mould. This gives you perfect edges and much more control.
• And finally, the finishing touches: think of contrasts in flavour and texture – soft bavarois, a crunchy element, fresh fruit.
• Use velvet spray for an elegant finish.

Recipe: rice bavarois with apricot, almond and thyme

This isn’t a difficult dessert to make, but you do need to pay attention to temperature, texture and timing. Get these elements right and you'll have a delicious dessert that's both homely and refined.

You will need silicone moulds to make this dish. For the core, I use a mould with 35 mm diameter openings; for the individual bavarois, I use the Silikomart Dome 125 mould.