Comments on: arborio rice pudding

By: Sylvie

Sylvie — Thu, 13 Aug 2009 03:09:58 +0000

I don’t know about the botulism thing.. it’s probably a risk (although this is the first I’d ever heard of it) but it must be a very small risk. I’ve kept raw, peeled garlic cloves in jars of olive oil safely for months, and I’ve been doing it for years. No death by botulism as yet.

I did keep the jars in the fridge. But that’s about as far as my safety precautions went, and I’ve used the cloves and the flavoured oil in loads of dishes.

By: Sathya

Sathya — Sat, 16 May 2009 10:52:39 +0000

I came across this recipe recently and have made it several times since then as we love it! Thank you!

By: Michie

Michie — Tue, 05 May 2009 21:57:31 +0000

I just wanted to point out that I now make this with vanilla soy milk and sweeten it with about a tablespoon of honey. It works out perfectly. I still add a little almond extract and a little vanilla.

By: Lauren (East Village Kitchen)

Lauren (East Village Kitchen) — Sat, 31 Jan 2009 15:37:01 +0000

I made the Gale Gland recipe this week, and still having rice pudding on the brain, did a SK search to see if you’ve found an even better recipe for next time. Looks like we both favor this one! I want to try your suggested bay leaf next time – I subbed in a cinnamon stick for almond extract, which I thought was an improvement. Cheers!

By: Lenore

Lenore — Sun, 25 Jan 2009 20:59:35 +0000

Oh! My! Goodness! Back when I lived in central NY State and fell in love with diner-style rice pudding, I gave up trying to reproduce it after a few failures. But since I found this site just before Hanukah I’ve been increasingly inspired to add to my tentative forays into cooking the way I did before becoming a workaholic. I’m finding cooking to be very good treatment for my disease. Last week I tried the Florence Lesser potato kugel with some modifications for high elevation (5,000 feet) and bone-dry air, and the results were so great that I can’t help but keep branching out.

But back to rice pudding. Water boils at a lower temperature here, which meant about 1/2 cup more milk and over an hour for the rice to reach the optimal creamy gushiness. I didn’t have almond extract and couldn’t get my head around the idea of bay leaf, but the good news is that I’ve now discovered the delights of vanilla beans. The little tube of beans in the back of my cupboard is God knows how old, but still were intoxicating. Now I’ll have to buy more to get the full effect of their sweet wonderfulness.

So, Deb, thank you, thank you, thank you!

By: Liz

Liz — Sat, 10 Jan 2009 00:52:59 +0000

I just made this and it is sooo amazing! I used brown sugar and stirred in some tropical dried fruit mix I had around, and it it just the perfect thing for the cold winter night here in Boston!

By: esther

esther — Fri, 22 Aug 2008 18:32:48 +0000

Bayleaf, or almond extract – that sounds nice, will try it.

My own recipe for rice pudding is quite like that, except I put a bit more rice in, and I think 50 minutes is better than 40. And the extra flavorings are different. I use:
Cardamom (oh, that’s true, you don’t like cardamom! I suppose cinnamon would do as well) and a teaspoon of orange blossom water.
Cardamom and half a teaspoon of rosewater.
(These two are from Nigel Slaters Real Fast Puddings, but of course he doesn’t cook it long enough, as it has to be “real fast”).
Grated lemon zest.
Grated orange zest.

And now these new flavors as well. Great!

By: Iris

Iris — Wed, 19 Dec 2007 13:59:44 +0000

Ze bayleaf–fresh, or dried?

Or are bay leaves always dried?

What’s the story on bay leaves??

Thanks-

Hi! My comment is to thank you for the best and simplest rice pudding recipe ever! I love it!!! I have made it twice and have convinced many that rice pudding is a proper dessert! Also, a quick word to congratulate you for your awesome pictures! They are so amazing! I am searching for a good digital camera at the moment and would love to know if yours is an SLR or a small compact… If it is a compact I would love to know what brand and model it is because I would rush to go get one!
Thank you for your blog which inspires me to try new recipes and flavours!

By: Michelle

Michelle — Fri, 29 Jun 2007 19:37:32 +0000

I love my KitchenAid!! I received mine one Christmas from my husband. It is Pink!! Which is exactly what I wanted and loved the fact that a part of the purchase amount went to breast cancer research. I now have the ice cream and juicer attachments. I can’t speak highly enough about the mixer. It has inspired me and my husband to try all sorts of recipes that we might otherwise have not tried. Plus, one of my best friends got a pink one for her birthday…so we are always sharing recipes.