HOW TO COOK ARBORIO RICE RECIPES

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ARBORIO RICE PUDDING RECIPE | DAVE LIEBERMAN | FOOD NETWORK



Arborio Rice Pudding Recipe | Dave Lieberman | Food Network image

Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.

Provided by Dave Lieberman

Categories     dessert

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving

Steps:

  • Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
  • Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
  • Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

EXTRA CREAMY RICE PUDDING RECIPE - FOOD.COM - RECIPES ...



Extra Creamy Rice Pudding Recipe - Food.com - Recipes ... image

Italian-style or Arborio rice is the best to use for this recipe, it will produce the creamiest texture. This is best if eaten warm! Prep time does not include cooking the rice.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 7 cups (approx)

Number Of Ingredients 9

4 cups cooked short-grain white rice
1/2 cup sugar (or to taste)
4 cups full-fat milk (1 litre)
1 cup half-and-half cream (or use 18% table cream)
2 teaspoons vanilla
1/2-1 teaspoon cinnamon
2 eggs, lightly beaten
1 -2 tablespoon butter (optional)
1/2 cup golden raisin (can use more)

Steps:

  • In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
  • Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
  • Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
  • Stir in butter (if using) and raisins.

Nutrition Facts : Calories 378.2, FatContent 10.2, SaturatedFatContent 5.6, CholesterolContent 87.2, SodiumContent 91.3, CarbohydrateContent 61.2, FiberContent 0.5, SugarContent 28.1, ProteinContent 10.2

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See details


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