Dessert - Rice pudding with risotto rice recipes

Author: Erik Campos  

More Easy Desserts Buttery cookies serve as the base for sweet vanilla rice pudding and fresh berries in this scrumptious dessert. Rice pudding made risotto-style with coconut, mango and raspberries.

Rich Risotto Rice Pudding

Rich Risotto Rice Pudding
Make and share this Rich Risotto Rice Pudding recipe from
Provided by: RebeloCristinaG
Total time: 175 minutes
Cook time: 170 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 10
  • 1/2 cup arborio rice
  • 8 cups whole milk
  • 1/2 cup sugar
  • 1 vanilla bean, split in half lengthwise
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • freshly grated nutmeg (optional)
  • Calories: 615.5 calories
  • Fat: 29.3 grams
  • Saturated Fat: 16.8 grams
  • Cholesterol: 194.4 milligrams
  • Sodium: 356.4 milligrams
  • Carbohydrate: 68.3 grams
  • Fiber: 0.8 grams
  • Sugar: 51 grams
  • Protein: 19.3 grams
How to cook:
  1. Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine.
  2. Bring mixture to a boil, stirring constantly.
  3. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
  4. Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick stodgy lump without the unctuous creaminess of a great rice pudding).
  5. In a bowl, whisk the egg yolks and cream together and stir into the rice pudding.
  6. Continue cooking the pudding over medium-low heat for 2-3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy.
  7. Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding.
  8. Remove the vanilla bean.
  9. Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.
  10. Refrigerate until cold, at least 2-3 hours.
  11. Serve Cold.
  12. Note: This pudding is delicious as it is, or you can fold a dollop of whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.
Notes: Arborio rice pudding, Arborio rice is the only rice to use to make the perfect rice pudding. I make this regularly for my husband ( a type 2 diabetic so I use a 50/50

Creamy Rice Pudding Recipe (Dessert Risotto)

I've taken my some of my favorite ways to eat rice and mashed them up into a rice pudding Duration: 7:14

Vanilla Rice Pudding (Risotto Dolce)

Cooking From Scratch: Oven Baked Caramel Rice Pudding with Arborio Rice · Creamy Rice Duration: 5:35

Risotto Rice Pudding

Creamy Rice Pudding Recipe (Dessert Risotto) · The CREAMIEST Instant Pot Rice Pudding Duration: 1:10

Coconut Arborio Rice Pudding

Coconut Arborio Rice Pudding
Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy. More Easy Desserts
Provided by: Stephanie Prida
Total time: 45 minutes
Yields: 6 servings
Number of ingredients: 5
  • 1 quart whole milk
  • 1 cup arborio rice (about 8 ounces)
  • 1/2 cup sugar
  • One 14-ounce can unsweetened coconut milk
  • 1/2 cup coarsely shredded unsweetened coconut
How to cook:
  1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
  2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
  3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.
Notes: Arborio Rice Pudding, Arborio Rice Pudding ; Pasta & Grains. 1/2 cup Arborio rice ; Baking & Spices. 3 dashes Cinnamon, ground. 1 Pinch Salt. 4 tbsp Sugar. 1 tsp Vanilla extract

Risotto Pudding

Risotto Pudding
Buttery cookies serve as the base for sweet vanilla rice pudding and fresh berries in this scrumptious dessert.
Provided by: Midwest Living
Total time: 75 minutes
Prep time: 75 minutes
Yields: 0 servings
Number of ingredients: 14
  • ⅔ cup Arborio rice or other short-grain rice
  • 1 ⅓ cups water
  • 1 ¾ cups milk
  • 2 tablespoons sugar
  • ½ vanilla bean*, cut in half lengthwise
  • 2 teaspoons finely shredded orange peel
  • 1 egg yolk
  • 2 tablespoons sugar
  • 1 Creme Anglaise (see recipe below)
  • 10 Butter Cookies (see recipe below)
  • Sugar
  • 1 ounce frozen red raspberries in syrup, thawed
  • Fresh raspberries
  • Fresh blueberries
How to cook:
  1. Rinse rice under cold water. In a medium saucepan, heat rice and water to boiling. Strain rice. In the same saucepan, combine milk, 2 tablespoons sugar, the 1/2 vanilla bean, and orange peel. Bring to boiling, reduce heat to low and stir in rice. Continue cooking about 20 minutes or until rice is tender and milk is absorbed. Remove from heat; remove vanilla bean.
  2. In a small bowl, stir egg yolk and 2 tablespoons sugar together. Stir some of the rice into egg-yolk mixture. Return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Cool slightly.
  3. Pack 1/4 cup warm rice mixture into a buttered 2-inch round cookie cutter on a waxed-paper-lined baking sheet. Carefully remove cutter. Repeat with remaining rice, buttering cutter as needed, to make 10 rice rounds. Cover; chill in the refrigerator for 2 hours.
  4. To puree thawed raspberries, place berries in a blender container. Cover and blend until pureed. Strain to remove the seeds.
  5. To assemble, place each pudding round on a Butter Cookie. Place on a baking sheet; sprinkle top of each pudding with sugar. Place baking sheet under broiler; broil 4 to 5 inches from heat for 3 to 5 minutes or until the sugar caramelizes.
  6. Arrange 2 cookies topped with rice pudding on each of 5 serving plates. Spoon some Creme Anglaise and raspberry puree beside puddings. Garnish with fresh raspberries and blueberries. Makes 5 servings.
Notes: Instant Pot Rice Pudding, 3/4 cup Arborio rice, a starchy Italian short grain rice. · 1/2 cup granulated sugar · 2 1/2 cups whole milk · 1 cinnamon stick · 1/4 tsp kosher salt · 2 egg yolks

Raspberry Mango Rice Pudding

Raspberry Mango Rice Pudding
Rice pudding made risotto-style with coconut, mango and raspberries.
Provided by: Julie Andrews
Total time: 27666009 minutes
Cook time: 27666009 minutes
Prep time: 27666009 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12
  • 15-ounce can full fat canned coconut milk
  • 3 ½ cups milk (of choice)
  • 1 tablespoon oil
  • ⅔ cup Arborio rice
  • Dash coarse salt
  • 3 tablespoons honey, maple syrup or granulated sugar
  • 1 vanilla bean, scraped or 1 tablespoon pure vanilla extract
  • ½ cup toasted coconut, divided
  • ½ cup mango, diced
  • 1 pint raspberries
  • ¼ cup hazelnuts, chopped and toasted
  • 6 sprigs mint, for garnish (optional)
  • Serving Size: 1/8 of recipe
  • Calories: 348 calories
  • Sugar: 37g
  • Sodium: 123mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrate: 57g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 2mg
How to cook:
  1. In a large pot, bring coconut milk and skim milk to a simmer. Turn off heat but leave pot on the stove so it remains hot.
  2. Bring oil to medium-high heat in a large skillet. Add Arborio rice and sauté until rice becomes translucent; season with a dash of salt. To start, add about ½ cup of the milk mixture into the skillet and stir with the rice. The mixture should be simmering; adjust heat if necessary. Continue to stir as the rice absorbs the liquid, about 3-4 minutes. When almost all of the liquid has absorbed, add an additional ½ cup liquid. Repeat this process until all of the liquid is used up and the rice is creamy and tender. The entire process will take about 30 minutes. Stir in sweetener. Remove from heat.
  3. Slice the vanilla bean in half and scrape the seeds out with a knife. Stir seeds, ¼ cup toasted coconut and mango into the rice. Transfer to a glass bowl with a lid and refrigerate for 1-2 hours.
  4. Once cool, scoop into bowls and top with raspberries, remaining coconut, hazelnuts and mint (optional).
Notes: Arborio Rice Pudding - The Healthy Epicurean, Ingredients · 15-ounce can full fat canned coconut milk · 3 ½ cups milk (of choice) · 1 tablespoon oil · ⅔ cup Arborio rice · Dash coarse salt
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