Comments on: arborio rice pudding

By: Lena

Lena — Sun, 11 Mar 2012 15:38:31 +0000

I just made this for the first time. I used Fat Free milk, which is all I had on hand. It definitely took longer than 30-40 minutes to thicken. To make it creamer and a more fulfilling rice pudding, I think this would be better with milk that has more fat in it. I also switched to Wegman’s arborio rice for the first time, and I’m not sure if it’s the best brand for rice pudding. I’m curious to see how the rice itself does when I make next risotto.

I didn’t include the vanilla bean, bay leaf, or almond extract, but took someone else’s suggestion of adding orange zest. That was a really nice addition, and one that I’ll do again.

Still hung up on the bay leaf suggestion as adding it to a breakfast/dessert item like rice pudding is a foreign concept to me; that may take a while to try out.

By: Maggie

Maggie — Fri, 17 Jun 2011 21:33:22 +0000

I tried to make this with brown rice, forgetting that brown rice takes MUCH longer to cook than aborio rice. It cooked for about an hour and a half and still has a pretty good bite to it, so I’m probably going to let it sit overnight in the fridge and eat it for breakfast tomorrow… Hopefully that will help it soften a little more. Anyway, for anyone looking to make the substitution with brown rice, I HIGHLY recommend using cooked rice and not starting with raw.

By: Jade

Jade — Wed, 15 Jun 2011 03:50:29 +0000

I love rice pudding, and my KA mixer (and the BF who bought it with the pasta attachment…).

I’ve never had any luck with rice pudding using milk to start, my mother always par-cooked it in water and then added milk around halfway. After checking out some traditional Portuguese recipes it appears she used a more traditional method… Lemon rind, cinnamon and bay leaf for flavor, topped with ground cinnamon. yum.

By: deb

deb — Mon, 18 Oct 2010 14:47:04 +0000

I would use this recipe and start on the third step -- after the rice is cooked. But I agree about the leftover rice, I've been working on a rice pudding recipe specifically for that.

By: Erin Jurnove

Erin Jurnove — Mon, 18 Oct 2010 00:01:42 +0000

I am figuring this recipe is for uncooked rice. Any suggestions for a different rice:milk ratio if using already cooked leftover rice? We always have leftover rice from our various Mexican dishes and I think this is the perfect/easiest/most delicious-sounding way to use it up!

By: Ingrid

Ingrid — Thu, 29 Jul 2010 02:07:59 +0000

Love rice pudding!

By: ellissajane

ellissajane — Mon, 17 May 2010 19:25:49 +0000

what if you cook the garlic? Or is having garlic flavored oil completely out of the question?

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.