One of my favorite desserts or breakfasts is rice pudding… baked or not… I just love it. But I got to thinking that I could make it better…. you know creamier & richer. How you ask? Well, by using my favorite rice…. arborio. Risotto is also another favorite dish of mine, creamy rice with onions, garlic, cheese, and white wine. What could be better?
I remember eating this when I was little with my mom or grandma and it was so rich and creamy that I didn’t think that there was anything better… other than the rice pudding without the raisins because I don’t like them.
Rice pudding is one of those timeless dishes that fills us up heart, soul, and stomach.
Last weekend I went to work and created my own recipe for a creamy, rich rice pudding. The recipe is versatile, easy and can adapted in many ways. Once you try rice pudding this way you will never go back to making it any other way.
1/2 cup arborio (I added a bit more)
3 Tbsp butter
4 cups milk – whole, 2%, or skim will work
1/4 cup sugar
1/2 tsp vanilla extract
In a heavy bottom pan place the butter and let it melt and then add in the rice and sugar and stir for a couple minutes. Slowly pour in the milk and bring it to a gentle boil, then simmer 30 minutes or so stirring frequently.
Check to make sure that it’s done (taste it!); it should be soft and plump. When it’s done remove it from the heat, and stir in the extract. You may serve at room temperature or warmed.
Almond extract instead of vanilla
When it’s done you can let it sit to thicken up a little and then serve it warm with a little extra cream or even better whipped topping. Me? I topped mine with a bit of homemade strawberry jam.
Okay… are going to make it tonight for your family?
Are you looking for more great recipes? Check out the Monday Menu page!