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The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.

Source: Everyday Food, June 2012



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How would you rate this recipe?
  • MS12401530
    22 OCT, 2015
    I am wondering if I can use Soy Milk instead and leave the directions the same.
  • nasoum
    5 NOV, 2013
    I'm sorry I only enjoyed it hot but after staying in the fridge for a couple of hours it became very very thick and I think I should have cooked it for longer time because my rice was still crunchy
    • CarlaSpacher
      6 OCT, 2014
      The 1/4 cup cream is added after refrigeration and right before serving. This thins the pudding. Add enough cream (or milk, if preferred) to thin to the desired consistency.
  • katniss1
    9 NOV, 2013
    YUM! I added dried cranberries for extra flavor.
  • Moemab
    5 NOV, 2013
    This was a very easy recipe to make. Even easier then the other risotto rice pudding recipe I usually make. I grated some orange rind along with squeezed fresh orange juice and added raisins. I boiled the juice and raisins together and put everything together once I put the pudding in a nice big bowl. It gives it's a nice orange taste in the end. Also, I put the pudding in the refrigerator until it came to room temperature and added the last bit of cream. Super,super creamy and yummy! Enjoy
  • Cherrypicking
    12 NOV, 2012
    I tried this recipe and didn't like the texture of the arborio rice and finished product. I love rice pudding, but this was not good.
  • Sonshine
    8 SEP, 2012
    I have served warm rice pudding at my B&B for years and it is so similar to this. I use 1/3 C arborio rice with 4 cups skim milk & 1/4 tsp. salt. Put it all in the top of a dbl boiler and simmer for 1 1/2 hr. When about an inch of milk remains on the top I stir in 1/4 C. sugar beaten with 1 egg. Cook a bit more and add the vanilla and a tablespoon of butter.........serve warm. When working with arborio rice the more you stir it the more starch is released. Use of dbl boiler? No scorch.
  • MS12171593
    30 AUG, 2012
    Very good and easy as well. I also lightened it up with low fat milk and 1/2 & 1/2. I sprinkle with vietnamese cinnamon (best ever). Next time I will use raisins that have been soaked in rum. I'm used to the baked variety, loved that brown crust that formed. However, this is a good option that is ready quickly and no double boiler necessary.
  • babies22
    27 AUG, 2012
    Very easy and so good. Instead of adding cream before serving I add some of my homemade vanilla ice cream (melted). The high fat content and eggs in the ice ream add a custardy flavor.
  • lysa
    23 AUG, 2012
    I love using cinnamon for sprinkles. Sometimes I combine it with a hint of brown sugar.
  • 99bonk
    23 AUG, 2012
    This is very tasty, and quite different from English rice pudding, which I was brought up on, which is baked in a low oven and develops an utterly delicious brown skin on top, and is eaten hot. This one makes a nice change, however.

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