Desserts, Gluten-Free Recipes, Quick Recipes, Vegetarian Recipes

Rice Pudding

September 9, 2013

I do not have fond memories of rice pudding. The few times I have tried it the texture was uncomfortably mushy, lumpy, it was overly sweet or had a synthetic taste. Recently after making risotto I had some leftover uncooked Arborio rice and when I thought about what I could use it to make my mind kept coming back to rice pudding. Let me just say that photographing rice pudding is a challenge because let’s face it white grains coated in a creamy white mixture is a lot of white in a bowl. However this no-bake dessert is quick and easy to make and eating it is absolutely no challenge. I have now been converted from a rice pudding hater to a rice pudding lover. Each grain of rice serves as a vehicle for me to enjoy sweet creamy flavours that my palette enjoys. 

Rice pudding topped with Apple compote

Rice pudding topped with Apple compote

I topped mine with a little Apple Compote (from last week) but you can sprinkle a little cinnamon on top and tuck in. Everyone has the right to enjoy rice pudding in different ways either cold or warm, runny or thick, whichever way you like it this recipe is the foundation to get you there and you’ll be licking the bowl after you’ve eaten every morsel of rice.

Rice Pudding

Rice Pudding

Rice Pudding

Rice Pudding

Lick the bowl freely :-)

Lick the bowl freely πŸ™‚

Live, Love, Eat!

April x

Rice Pudding
Serves 4
Quick no bake dessert
Print
Cook Time
30 min
Total Time
1 hr 30 min
Cook Time
30 min
Total Time
1 hr 30 min
Ingredients
  1. 1/2 cup Arborio Rice (risotto rice)
  2. 1/4 cup sugar
  3. 2 1/3 cups whole milk
  4. 1/3 cup heavy cream
  5. 1 teaspoon vanilla extract
  6. 1/2 vanilla pod
  7. 1/4 teaspoon cinnamon
  8. generous pinch of salt
Instructions
  1. In medium pot bring milk, sugar, salt to boil over medium-high heat.
  2. Scrape the inside of the vanilla pod into the milk and drop the entire pod in before adding the rice.
  3. Reduce the heat to low and simmer for 15 mins uncovered, stirring from time to time.
  4. Add vanilla extract cover the pot and simmer for another 10 minutes over the lowest temperature.
  5. Taste the rice to make sure it is cooked, if it isn’t but there is no liquid add a couple tbsps of milk and cook, stirring consistently, until the rice is tender.
  6. Put the rice in a bowl, stir in the cold heavy cream and cover with cling wrap before putting it into the fridge to cool.
  7. After about an hour serve with a sprinkle of cinnamon and/or apple compote.
The Yummy Truth http://www.theyummytruth.com/

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4 Comments

  • Reply Lindsie October 28, 2013 at 6:21 pm

    Yum! This looks really similar to my families rice pudding recipe! I am making it for dessert tonight, and it didn’t look right for some reason, but when I came across your recipe, I knew mine was right! I’d love to try the heavy cream in it! Maybe next time!
    Have a great Monday!
    Lindsie (www.momsbistro.net)

    • Reply theyummytruth October 29, 2013 at 7:38 am

      Thanks for leaving a comment Lindsie, would love to see pics of your rice pudding! πŸ˜€

      • Reply Manon November 14, 2013 at 5:33 pm

        Great recipe! Just wondering what you mean by ” 1/2 Arborio Rice (risotto rice)” 1/2 of what?

        • Reply theyummytruth November 20, 2013 at 12:30 pm

          Hi Manon, I meant 1/2 cup sorry for the confusion but thanks for stopping by!

    Please let me know what you think!

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