Photo: Arborio Rice Pudding Recipe
Ingredients
- 2 quarts milk
- 2 tablespoons butter
- 1 cups sugar
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 1 vanilla bean, split and seeds scraped
- 1 cup Arborio rice
- 1 1/2 cups water
- 1 orange, zested, 1 teaspoon plus more for garnish
- Pinch kosher salt
Directions
Take a large saucepan and add milk, butter, sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender. Add the orange zest and pinch of salt. Stir well and remove from heat. The consistency should be more liquid than regular risotto. Finish with a light dust of cinnamon.
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By avacook
on December 02, 2012
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Just forget this recipe and try the rice pudding from Dave Lieberman on this site. Ingredients and cooking time on this recipe are completely wrong.
By purplepentacle
Bangor, ME
on February 04, 2011
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There are a couple of reviews that give "corrections" to this recipe. As suggested, I used 1 quart of milk and only 1/2 cup of sugar and left the rest the same, although it did take about 20 - 25 minutes to incorporate the milk. After that, I would say this was DELICIOUS! Even my husband who doesn't like sweets very much loved it. As suggested, we also put cranberries on top. Yummm!
By FoodieFancier
San Francisco
on October 22, 2010
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Without reading the reviews, I knew that was far too much milk. However, it is a good thing you all gave advice because it was very helpful.
I just made this and omitted the orange as I loved the flavor of the vanilla bean and cinnamon. Put it is custard cups and they are thickening right now.
Tastewise, it is really good. Just hoping they continue to get a bit thicker.
BTW, I simmered the rice/milk for about 15 minutes...it needed more time.
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