Arborio Rice Pudding

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I was craving some rice pudding and came across this recipe, as I have been searching for that perfect rice pudding, I can search no longer!!! I cooked the rice with the lid on for the first 15 min and kept stirring every few min, the second half of cooking time I left the lid ajar like another post said they had too, and I made sure to stir every few min till thickened but not dry, After letting it sit in the pot till it cooled and the consistency was this rich sweet creamy yummyness. Hit the spot!!!Thank you Dave!!!

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Okay, here's my "tweaks" to the recipe:
1 Make sure to cook the rice with the lid ON – this is important to get the rice cooked enough within 15 minutes.
2 As suggested, I reduced the sugar to 2 Tbs. and it was perfect.
3 After adding the cooked rice to the heated milk mixture, I put the lid on again, but ajar this time and let it cook probably 20-25 minutes, until there was still some milk but the rice texture was evident; at this point I tasted a little and the rice was cooked but not mushy. It thickens when cooled.

Really delicious and simple recipe. Add raisins or chopped nuts near the end of cooking time if desired.

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Really easy, and very tasty.
I agree with the other comments about being too sweet. I doubled the recipe and used 6 Tablespoons, and it was still a tad bit sweet. I recommend halfing the sugar.
A keeper for sure!

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Very easy to make! After first batch of cooking the rice, in a separate pan used a can of light coconut milk with some sugar, also cinnamon and 1/4 t cardamom. Then just add a handful of rinsed raisins to the rice, and pour over the coconut milk mixture. Let simmer until desired consistency! Very creamy and tasty! Easiest rice pudding ever.

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Followed recipe.... My rice was al dente, but too hard for my liking. Added more milk and water at the end to try and thin it down, but rice was still hard. Decreased sugar to a little more than 2 T, would not add much more than that. Will probably try and cook rice longer. Still looking for a great rice pudding recipe...

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I used:
1.5 cups 2% and 0.5 cup half and half
2-3 T sugar
add the vanilla towards the end of the cooking process.
takes longer than expected.
1/4 teaspoon cinnamon.
MMmm.

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Cleaned out the pantry today and had Arborio rice to use up. Here's what I did differently that had my 6 year old twins declare this the best rice pudding ever!

* Made 2.5 times the receipe
* Used 1% organic milk
* Used "white" or "clear" vanilla
* Judged by eye the dashes of cinnamon
* Stirred throughout the longer cooking process
* Added Thomson seedless raisins after pulling off the stove to cool
* Placed plastic film/wrap while cooling to prevent skin from forming

I thought about adding an egg similar to another chef's receipe that received rave reviews but decided against it after reading a review here for the wonderful "eggless" pudding. It is delicious! Definitely a keeper.

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I reduced the sugar to 3 tbs. and added a hint of honey and grated fresh nutmeg to the milk and cinnamon mixture.. At the end I set it all to just warm enough and folded in some grated dark chocolate. Top with crushed amarretti cookies or fresh berries and your in heaven! A wonderful crowd pleaser or cozy dessert for oneself.

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This recipe would be worth five stars if it didn't need some changes. After reading other reviews, I decided to reduce the amount of sugar to 3 tb, and that was plenty sweet enough. My husband said that it needed a little more flavoring, so I added more vanilla. Next time, I'll add the vanilla at the end of the cooking process, so the flavor doesn't dissipate along with the alcohol. And and as some other reviews noted, the mixture does thicken up considerably upon standing. Otherwise, it is a fairly easy recipe with simple ingredients, which is always a winner.

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Just finished making for the second time. Follow directions to a T and it does turn out. As it cools down the rice absorbs the liquid. Second time I did cut back 1 Tbs on the sugar because of dad's dietary restrictions and it came out great. Doesn't get any better.