Arborio Rice Pudding

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I used the proportions in this recipe to make the coconut rice pudding I was craving - and it was great! I was wary of the 4 cups liquid : 1/2 cup rice ratio, but it worked perfectly. For my liquid I used a can of coconut milk + enough non-dairy milk to make a cup, and topped with toasted coconut. This recipe saved me the step of having to cook up a batch of rice to satisfy my rice pudding craving. Will make this again for sure, next time the way it's written ;-

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This is such a great recipe! It was quick and simple ~ I already had all the ingredients. Although I did leave out the almond extract. I did stir it at the end and it thickened up nicely. My daughter was waiting in the wings to try it before bed so we tried some right away Delicious! We cant wait until tomorrow to try it cold with fruit. Can we eat it as a breakfast food??? Maybe just once....or twice :

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ridiculously easy, and very very good didnt have vanilla so i didnt put any in but it was still yummy, in fact you might want to make a double recipe since you will want to eat most of it out of the pot :

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This recipe is easy to make and tastes absolutely delicious...I will definately keep this one in my recipe box!

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I combined three batches in advance of a party and served it cold. Everyone loved it. I used organic skim milk and regular heavy cream. I had no vanilla bean. I only used as much almond extract as mentioned for a single batch, the whole thing together still had plenty of almond flavor. I would probably dial that down next time.

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This is the best rice pudding I have ever had! I used equal parts heavy cream and milk...and instead of the extract, I added a dash of cinnamon...but it was incredible! This is definitely something I will make again and again.

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I just finished making this. It has not cooled yet, but it tastes amazing.

I also did half 2% milk and half heavy whipping cream.

I added a couple of things. 4oz chopped white chocolate and 2 egg yolks. I also used 3/4 cups of rice and 3/4 cups of sugar instead.

This is so rich and will be a perfect dessert for my dinner party last night.

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So decadent and easy to make! Mine cooked up in about 45 minutes. I used 1% milk and regular whipping cream (instead of heavy whipping cream, in the same ratios, and it turned out amazing! I also added toasted almond slices and it gave it a nice crunch! Tart raspberries are a lovely complement to the creamy, sweet pudding. I'll be making this ALL THE TIME!

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Pudding has a wonderful, velvety texture. I used 2 cups skim milk and 2 cups heavy cream. Rice was perfectly cooked in 40 minutes. Did not use almond extract or raspberries. After removing from heat I stirred in about a teaspoon of pure maple syrup and half a pat of butter. Try this with a sprinkle of Fleur de Sel on top!

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After several attempt to make this recipe, although the taste was great, I finally realized I have been cooking it too long and it came out extremely thick when cooled. Must remember to take off stove as soon as it thickens. The mixture will be very loose as it hardens up in the refrigerator.