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Arborio Rice Pudding Recipe

Arborio Rice Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 51-60 of 64

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  • on March 25, 2006

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    This was the first time ever I tried to make a rice pudding, and the recipe was great! I was in a lot of doubts after adding 2 cups of milk, which made the mixture very, very runny - never thought it would thicken back up to actually become pudding. Well, after a while - another half an hour - 40 minutes maybe (and not those 10-15 minutes the recipe says, it actually came back to be a very thick and nice one.
    ADDITIONAL THOUGHT: as my boyfriend loves everything chocolate, I added 1,5 large tablespoons of cocoa poweder to the almost ready pudding (about 5 min. before done, and with that 5 minues extra simmering and thickening, it turned out dark dark brown and simply delish!!! Thanks a lot.

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  • on February 13, 2006

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    This pudding was incredible. The smell and flavor of it made it seem like an exquisite dish. I won't tell how easy it was to make! And yes, it does thicken in the fridge.

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  • on February 06, 2006

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    Most rice pudding recipes feel bound to add fruit, etc. It's good to find a good base. I also was puzzled by the two-pan method and may try cooking it in milk 15-20 and adding the other ingredients for 5 more minutes. Used turbinado sugar and 2% milk. Would maybe use whole milk for company and also add some rum and raisins. First time with this rice type. I'm sold on it for this now. Thanks.

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  • on January 26, 2006

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    THIS RICE PUDDING IS THE BEST I'VE EVER HAD AND ALSO VERY EASY TO MAKE!!!

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  • on January 15, 2006

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    This is one of the most simplest recipe to follow and so delishhhh.
    Everyone should try it..

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  • on January 09, 2006

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    When you eat this rice pudding you taste like you are eating a healthy but great dessert. I would have to say I was a little frustrated waiting for the rice to thicken so you may need a little bit of time for this. But other than that it is a great dessert. It's also a great alternative if you have kids to have them eating a little healthier dessert (even though I know desserts are not healthy...! I highly reccommend this dessert if you LOVE rice pudding or if you were a new comer like me!

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  • on January 08, 2006

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    What a great comfort food, very easy

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  • on January 03, 2006

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    The best and easy. Very creamy

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  • on November 15, 2005

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    I was at local food club that was selling pre-made rice pudding for a high cost and not much flavor, which sent me looking for a recipe of the kind my grandma used to make. And this is it - simple, creamy, and full of vanilla flavor. And so affordable - who would buy it when you can have the real thing? I made it as directed, with the exception of 1% milk, and it turned out great.

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  • on October 26, 2005

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    I?ve made this recipe several times and have made several slight changes. I?ve also reduced the fat/calories a bit. I suggest cooking the rice in 1 ? cups of water (as opposed to 1 cup. I?ve also found that throughout the entire recipe it?s very important to heed the directions to SIMMER. Keep the heat low enough that there are barely any bubbles surfacing. Yes, it will take longer to cook than the directions indicate. I also use little to no butter (usually just about ? tbsp but that?s just because I?m fat conscious. I use Splenda (1 to 1 in place of sugar, 2 tsp of vanilla and either 2% or skim milk. Obviously, the higher fat milk will result in a creamier pudding. As previously mentioned, remove the pudding from the heat while it?s still slightly looser than you think it should be?it WILL thicken. That?s it! Yummy!

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