Rich Risotto Rice Pudding

Took this over to Gary and Michelle’s. Here’s the recipe Gary, it is easy, but takes time. I find sipping on wine while you’re stirring works!

1/2 cup Arborio Rice (I just use rooster brand white rice)

8 cups whole milk

1/2 cup sugar

1 vanilla bean, split in half lengthwise

1/4 tsp ground cinnamon

1/4 tsp salt

2 large egg yolks (I have used 3 for a thicker pudding)

1/2 cup heavy cream (or more milk works)

2 teaspoons vanilla extract

freshly grated nutmeg (optional)

Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes. Continue cooking until the rice is tender but not too much, about 5 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As the pudding cools, it thickens, and it it is too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding): Note by Karen, I actually like using 3 egg yolks which makes it stodgy.

In a bowl, whisk the egg yolks and cream together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for 2 or 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding. Remove the vanilla bean. Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, at least 2 or 3 hours. Serve Cold.

Note: This pudding is delicious as it is, or you can fold a dollop of a whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.

Source:  Sticky Chewy, Messy, Gooey


About Karen Keiller

I am the University Librarian at Lakehead University.
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