Another 10 week quarter has finally ended and Spring Break has arrived! That just means it's time to get back on blog bandwagon after a long hiatus!
Because I wasn't baking a lot, I had a limited supply of ingredients at my disposable. When I opened up the pantry and found Arborio rice, I knew I had to at least do something with it. Thus, I tried my hand at an Arborio Rice Pudding.
Now, when it comes to pudding in general, I'm not exactly moving to the front of the line to get some. There's just something about it and I think it's a texture thing. I know, I know, you can say "Well, eat it with Oreos or something" but you know what, sometimes I just don't have a years supply of Oreos lying around in my bedroom. Shame on me. But, Rice Pudding should be different right?
Well, this Arborio Rice pudding was interesting. I'm still not a fan about pudding. I honestly think this recipe needs more liquid. By the time most of my liquid evaporated, the rice was still on the aldente side and it wasn't a creamy textured Rice Pudding I was hoping for. Oh well, maybe my next pudding adventure will be different...
Arborio Rice Pudding
Recipe by Dave Lieberman
1 cup water
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
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.