Arborio Rice Pudding

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Had a bunch if arborio in the pantry and thought I would give this a try. I reduced the sugar down to 3 TBS like others suggested, but I found that it didn't seem sweet enough. Next time I will use the whole 4 TBS. Other than that, great flavor and consistency!

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Delish! Best rice pudding recipe i've ever tried and will continue to use this one. I doubled the recipe and used the suggestions made by other reviewers in terms of how to cook the pudding. It did take more than 15 minutes for the rice to thicken. It was more like 30 minutes. I used one vanilla bean and vanilla extract. Perfect vanilla flavor, perfect amount of sweetness. Nice and creamy texture. Lovely.

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Took a lot longer to thicken than the recipe called for, over 30 min then I read some of the reviews and when I put a lid on ajar it seemed to finally thicken. Others said it was too sweet although I didn't think it was sweet enough though my only experience with rice pudding is jello brand.

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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.

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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.

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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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Like other reviewers, I steeped a vanilla bean and seeds in the milk rather than adding extract. Also added a handful of raisins to the steeping milk. It was everything we wanted -- rich from starch, not greasy from fatty dairy products.

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I substituted vanilla extract with one vanilla bean. I found the cooking time was not adequate while cooking the rice in the milk. Perhaps it was because I cooked it low and slow for fear of scalding the milk. The directed 15 min cook time turned out to be 45. End result was a fabulous rice pudding to die for.

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Using all of my willpower to not eat this before it cools off! Doubled the recipe, and replaced some sugar with orange blossom honey. Gave it a bit more depth of flavor, I thought. Also added about 1/4 tsp. fresh nutmeg and added the vanilla during the last few minutes. Cooked the rice/milk mixture in a saute pan, and stirred the whole time. Took about 20 minutes. This was such an easy recipe, and tasted like a million bucks!

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I love this recipe because it is so simple and easy to make! All the other rice pudding recipes I find calls for fancy ingredients that I never have. Simple and Delicious!