Comments on: Arborio Rice Pudding

By: the country cook

the country cook — Sat, 03 Nov 2012 12:17:50 +0000

This tasted good but it was hard to get it to the right consistency…I tried twice! If you want a less thick pudding, this might take some time to perfect.

By: Kate

Kate — Wed, 07 Sep 2011 00:42:51 +0000

Delicious! I always thought rice pudding was a very complicated dish, but this was simple (though time-consuming). Mine took closer to 40 minutes to reach the right consistency, so don’t fret if yours takes longer! If you’ll excuse me, I’m off to have seconds.

By: bluebirdi

bluebirdi — Fri, 08 Jul 2011 09:41:43 +0000

This was amazing! I’m a stern critic of creamed rice – it has to be perfect – or else! I think the arborio rice makes all the difference – it was creamy, but with plump separate grains of rice. I made double the amount, and the difference in cooking time was only about 5 minutes. I’d definitely recommend making double – then there are leftovers for breakfast the next day!

By: jeringray

jeringray — Tue, 12 Apr 2011 17:30:29 +0000

I gave this 5 mitts because I made it last night and it is wonderful (and my co-workers agreed). Personally, I prefer baked rice pudding, but nonetheless this recipe is still worthy of 5 mitts. I didn’t use the raisins or the egg yolk. The vanilla I used was VERY pure and I think next time I may have to cut back just a little on the vanilla. Overall a delicious dessert!

By: ButterYum

ButterYum — Sat, 09 Apr 2011 00:13:59 +0000

Hi Pukingpastilles – long grain should have worked fine… it cooks basically just like pasta, but it takes twice as long. Sounds like one of two things happened – either the heat wasn’t high enough, or the rice needed to cook longer. Were you using a heavy bottom pan? Rice, sugar, and milk all have a tendency to burn when cooked in thin bottom pans.

I hope you’ll give the recipe a try again using Arborio rice. It’s really magnificent.

By: pukingpastilles

pukingpastilles — Fri, 08 Apr 2011 03:03:07 +0000

I made this with long grain rice and I couldn’t get my rice to soften up. Was my heat too high?
We all ate it anyway because it was delicious!

By: Lindsey

Lindsey — Thu, 07 Apr 2011 17:11:31 +0000

Great recipe! Using arborio rice was such a good idea. I halved the recipe and made mine with half almond milk, half regular milk. It turned out super creamy and delicious. I somehow still have a little bit leftover, and can’t wait to have it as tonight’s dessert.

By: laurajayne

laurajayne — Thu, 07 Apr 2011 12:18:34 +0000

I had rice pudding for the first time last week, and was hoping to find a recipe to try it myself. Thanks so much for sharing… looks delicious!

By: luckygirl

luckygirl — Wed, 06 Apr 2011 22:56:47 +0000

mmmmmmmmmmmmmmmmmmmmm

By: faruss

faruss — Wed, 06 Apr 2011 18:19:41 +0000

I can’t wait to try this! I’ve been looking for a rice pudding recipe!