Can you use arborio rice to make rice pudding

Print this Recipe! In a medium saucepan, over low heat, scald 4 cups of milk. Bring the milk to just under boiling, turn off the flame and let it rest. In a large saucepan, over low heat, melt the butter. Add the rice grains and stir to coat.

Ladle in just enough hot milk to cover the rice. Stir with an awesome wooden spoon, if you have one over the low flame.

The rice will begin to absorb the milk. When the milk is almost fully absorbed, ladle in more hot milk. Stir until absorbed.

Continue this process, standing over the stove, stirring milky rice. Taste the rice as you near the end of the milk. As you add the last bit of milk, also incorporate the sugar, salt, spices, and scraped vanilla beans. Stir well to combine. Stir over low heat until the milk is gone and the rice is tender, with just a hint of a toothsome bite.

This took me about 15 minutes. I like this rice pudding slightly loose. If you want it thicker, continue to cook it for a bit longer.

Serve warm or cold, with fresh berries or without. Rice pudding will last, in an airtight container in the refrigerator, for up to 4 days. Good luck with that. I cooked this today for my rice-pudding-obsessed husband. Like others, 15 minutes is not long enough. I knew this going in since risotto is known to take a while with much stirring. The taste is perfect! What a bloody long process! Crunch outside, creamy inside, who could argue with that goodness? I spent at least 30 minutes adding milk and stirring, adding milk and stirring.

The rice never cooked completely and I ran out of milk. I tried cooking a little longer to see if the rice would cook more, and ended up with cement! Not to mention the amount of vanilla was overpowering. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more.

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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. 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. I love using cinnamon for sprinkles. Sometimes I combine it with a hint of brown sugar.

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. This is a great recipe! The best rice pudding I ever made! I also added some raisins that I'd boiled in water. So delicious! Load More Reviews. All Reviews for Easiest Rice Pudding.