Photo: Arborio Rice Pudding Recipe
Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.
Ingredients
- 1 cup water
- Pinch salt
- 1/2 tablespoon butter
- 1/2 cup Arborio rice
- 2 cups whole milk
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- Few dashes ground cinnamon
- Whipped cream, for serving
Directions
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.
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By 2HealthNuts
Gilbert, AZ
on January 02, 2012
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Quick and easy! I added nutmeg instead of cinnamon. I should remember to add vanilla next time, it will sweeten up the flavor some more.
By templemedia37
Andrews, NC
on December 08, 2011
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What a great way to use Arborio - I haven't perfected my risotto yet! I'm giving my kids spices and recipes to go with them this Christmas - Garam Masala is one. Doubled the recipe, cooked the rice in the seasoned water for 20 minutes, added the milk mixture (Masala substituting for the cinnamon right into the pot and cooked for another 15 minutes or so. Absolutely divine warm. In the fridge now, will report back.
By castlouis_12292892
Rhode Island
on November 20, 2011
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Very nice, very comforting! I never have 2% in the house, so I knew my 1% needed a bit more backbone. I used 1 cup 1%, then the remainder was FF evaporated a FF half & half. I don't handle a lot of sugar well, so I subbed some of it with Splenda. Oh, and I had leftover rice from last nights supper! I added a small pat of butter too. Oh my, amazing!
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