Rice Pudding

This is not a dish you can whip up in a few minutes and call it a day. This process is slightly tedious, well worth it, but tedious. There's a lot of "ladle your milk, stir, stir, stir, stir, stir....add more milk and stir, stir, stir and stir"....you get the idea - no?

I actually found that I prefer it warm, which I originally thought would be gross. But there's something extra rich and creamy tasting when it's warm. Enjoy it however you like :).

Makes about 4 cups

2 tablespoon unsalted butter
1 cup Arborio rice
4- 5 cups milk (I used whole milk)
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
large pinch allspice
1 Tablespoon pure vanilla extract

Preparation Instructions

In a medium saucepan, over low heat, scald 4 cups of milk.  
Bring the milk to just under boiling, turn off the flame and let it rest.
In a large saucepan, over low heat, melt the butter.  
Add the rice and stir to coat.  
Ladle in just enough hot milk to cover the rice.  
Stir over a low flame. The rice will begin to absorb the milk.  
When the milk is almost fully absorbed, ladle in more hot milk.  
Stir until absorbed.  Continue this process.

Taste the rice as you near the end of the milk. As you add the last bit of milk, also incorporate the sugar, vanilla, salt & spices. Stir well to combine.

Stir over low heat until the milk is gone and the rice is tender.

Serve warm or cold, enjoy!

1 Response to Rice Pudding

February 24, 2013 at 4:44 PM

Yum! Like really sweet risotto!

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