Rice Pudding

Unfortunately I didn't get any good pictures of this as I was suffering from the Black Death. Okay well I was actually just recovering from having my four wisdom teeth pulled... but same thing right? I suffered from a severe lack of appetite as well so my sister and mom pretty much ate all of this pudding before I even got to it! But thankfully I got to have the very last of it!

Hot or cold, this was amazing! I snuck (**apparently blogger says this is not a real word? I'm getting a squiggly red line underneath it. Should I have said sneeked instead? Nope that's underlined as well. Huh... weird.** ) quite a few tastes after it came off the stove the day I made it, and then had some cold straight from the fridge. Both heavenly.


This was a bit of work to make. You have to keep vigilant at the stove while the rice is cooking and soaking up the milk, like for 45 minutes. I will say my mom greatly helped me by stirring the rice while I had to run an immediate errand. Thanks Moo! You're a lifesaver. She did wonderful because the pudding was the perfect consistency and did not burn.

Arborio Rice Pudding

found: Tasting Spoons from Dorie Greenspan's recipe

1/2 cup arborio rice

2 cups water

3 1/4 cups whole milk

1/4 cup sugar

1 1/2 teaspoons vanilla extract

1. Pour the rice and water in a heavy-bottomed saucepan and bring to a boil. Lower the temperature and cook the rice, uncovered, for 10 minutes. Drain the rice in a strainer and rinse it; set aside.

2. Rinse out the saucepan, then pour in the whole milk, stir in the sugar, and set the pan over medium heat. When the milk mixture boils, stir in the parboiled rice. Reduce the heat to low and let the mixture bubble away gently, stirring occasionally, for about 50-60 minutes. As the pudding gets close to done, the rice kernels will be visible in the boiling milk- you’ll see them floating under the top layer of milk. The pudding won’t be thick- that’s okay as it will thicken in the refrigerator – but the rice will be soft and it will have absorbed 80 to 90 percent of the milk.

3. Remove the pan from the heat and decide what flavor you’d like the pudding to be – add either the vanilla or chocolate and stir gently until it is fully blended in to the pudding.

4. Pour the pudding into a serving bowl or into individual cups or bowls. Press plastic wrap against the surface of the pudding to prevent it from forming a skin, and refrigerate for at least 6 hours, until thoroughly cold.