Dessert - Rice pudding with arborio rice recipes
Author: Raul Leach
Apart from use of Arborio rice, all other ingredients are same as used in other rice pudding recipes. One of my favorite desserts of all time is rice pudding.
Arborio Rice Pudding
Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.
Provided by: Dave Lieberman
Total time: 40 minutes
Yields: 4 servings
Cuisine: italian
Number of ingredients: 9
Provided by: Dave Lieberman
Total time: 40 minutes
Yields: 4 servings
Cuisine: italian
Number of ingredients: 9
Ingredients:
- 1 cup water
- Pinch salt
- 1/2 tablespoon butter
- 1/2 cup Arborio rice
- 2 cups whole milk
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- Few dashes ground cinnamon
- Whipped cream, for serving
How to cook:
- Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
- Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
- Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.
Creamy Rice Pudding Recipe (Dessert Risotto)
Add ¼ or 250g of hot milk mix to rice. Stir then simmer over medium heat for about 2 min or until
Duration: 7:14
Easiest Rice Pudding | Everyday Food with Sarah Carey
Thanks to Arborio rice, a particularly starchy rice (usually used in risotto), I've managed to make
Duration: 3:15
Classic and Creamy Rice Pudding using Arborio Rice
Hello, Assalamu alaikum. Welcome back to our channel. In today's video I will be making rice
Duration: 3:20
Easiest Rice Pudding
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by: Martha Stewart
Yields: 8
Number of ingredients: 7
Provided by: Martha Stewart
Yields: 8
Number of ingredients: 7
Ingredients:
- 1 cup Arborio rice
- 1/2 cup sugar
- 1/4 teaspoon coarse salt
- 4 3/4 cups whole milk, divided
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup heavy cream
- Ground cinnamon, for serving
Nutrition:
- Calories: 202 g
- Fat: 8 g
- Protein: 6 g
- Saturated Fat: 4 g
- In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
- Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.
Creamy Stovetop Arborio Rice Pudding
An easy stovetop rice pudding, now even creamier with naturally starchy arborio rice and crème fraîche.
Provided by: Unpeeled
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10
Provided by: Unpeeled
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- 5 cups milk (not skim)
- 1/2 cup plus 2 tablespoons sugar
- 1 tablespoon pure vanilla extract
- 3/4 cup arborio rice
- 3/4 cup crème fraîche or sour cream
- 1/2 cup golden raisins
- 2 tablespoons Grand Marnier or fresh orange juice
- 1/8 teaspoon cinnamon
- zest from 1/2 orange
- enough cold water to cover the raisins fully
How to cook:
- For the Rice Pudding
- In a large saucepan, bring the milk, sugar, and vanilla to a boil. Add the rice. Stir, and boil for one minute.
- Reduce the heat to a low simmer and cook for 45 to 50 minutes, stirring occasionally, until thickened and creamy.
- Pour the rice pudding into a bowl and stir until cooled to room temperature. PRO TIP: Speed the cooling process by putting the bowl over an ice bath. Even setting it over a bag of frozen vegetables will help speed things along.
- For the Raisins and to Finish
- While the rice pudding is cooking, zest an orange, if desired, and set aside to garnish. Heat the raisins, Grand Marnier or juice, cinnamon, and enough water to cover the raisins in a small saucepan. Bring to a boil, then immediately remove from heat. Steep for about 15 minutes. Drain.
- Whip the crème fraîche or sour cream to fluffy, soft peaks. Gently fold into the rice pudding, along with 3/4 of the raisins. Chill until cool.
- Spoon the rice pudding into serving bowls. Top with a few more raisins and, if desired, a small sprinkle of cinnamon and some orange zest.This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best very cool, but not cold.
Arborio Rice Pudding Recipe
It is a specialty rice pudding as it uses the specific Italian short grain rice from the town of Arborio (this rice variety is used for making Risotto). This particular rice variety has firm, creamy and chewy texture when cooked. This characteristic of this Italian rice makes it a perfect choice for making delicious pudding which has a great texture. Apart from use of Arborio rice, all other ingredients are same as used in other rice pudding recipes.
Total time: 160 minutes
Cook time: 155 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
Total time: 160 minutes
Cook time: 155 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
- 1/2 cup Arborio Rice (Italian short grain rice)
- 4 cups Whole Milk
- 1/4 cup Sugar
- 1 tablespoon unsalted Butter
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- Ground Cinnamon, for garnishing
How to cook:
- Directions:
- Place rice, milk, and sugar in a large heavy based saucepan. Bring it to boil over medium-high heat and stir occasionally.
- Reduce heat to low and cook until it is creamy and rice is tender. It would take around 25-30 minutes. Stir frequently in between to prevent sticking and burning.
- Turn off heat and mix ground cinnamon, vanilla extract and butter.
- Transfer prepared mixture to individual serving bowls. Garnish with cinnamon stick and serve warm. If you want to serve it chilled, then cool it at room temperature for 10 minutes, place in a refrigerator for 2 hours and garnish with ground cinnamon and serve.
