Tuesdays with Dorie: Arborio Rice Pudding

November 18, 2008 at 1:42 am | Posted in groups, pudding/mousse, sweet things, tuesdays with dorie | 41 Comments

arborio rice pudding

Isabelle of Les gourmandises d’Isa chose Dorie’s Arborio Rice Pudding for this week’s TWD.  Cool and creamy, I’m a huge fan of rice pudding…but I don’t make it often, so I was really looking forward to Isa’s pick!  

Dorie’s recipe calls for parboiling arborio rice, the type often used in risotto, before cooking it down in sweetened milk.  By the way, if you have her book, you will see the cooking time listed as 30 minutes…after some reading some tales of rice soup on the TWD comment board, Dorie herself told our group that this is an error.  Cooking time is more like 55 minutes.  She only uses 1/4 cup of rice for four servings (and 3 1/4 cups milk).  I like my rice pudding, well, ricey, so I doubled the amount of arborio, keeping the milk the same.  Doing this cut my cooking time dramatically, as the extra rice absorbed the liquid pretty quickly.  The trick to a creamy (instead of stiff) rice pudding is to cut off the heat when you can begin to see the grains of rice peeking through the liquid.  The rice won’t have absorbed all the milk…the mixture will still look relatively loose, but as it chills in the fridge, the starch should thicken it up nicely.   

My mum puts rum into her rice pudding (ahh…fond childhood memories!).  I love it that way, but I haven’t rebuilt my liquor stash just yet.  Instead, I steeped two cardamom pods in the milk, and stirred in a healthy dose of vanilla extract and some dried cherries at the end.  This was a tasty treat.  The arborio held its shape and texture without turning to mush, and the milk thickened into a cardamom-perfumed cream.

The recipe, of course, is in Baking: From My Home to Yours by Dorie Greenspan.  You can also find it in Isabelle’s post.  Check out the TWD Blogroll to see what the rest of the group had to say!


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  1. I just started building up my booze stash for the holidays. I haven’t made mine yet, but I think the cardamom sounds fabulous. I may have to do that when I make mine.

  2. Ohhh… I think I would have really liked it with the cardmom. I was a bit put off by the chocolate in mine (surprisingly since I thought that you could put chocolate on a tire and I would eat it) 😉 Your pudding looks really lovely!

  3. this pudding looks delicious. so creamy and yummy 😉

  4. I am awake at this ridiculous hour, so ‘Good Morning’! Lots of people seem to have grown up on this, but not me. And I just love every time you say ‘my mum’. It took me 2 attempts and I never considered cardamom but that sounds very good and a great use for that terribly priced stuff. Very nice photo and it shows my what it is supposed to look like.

  5. You’ve got my mouth watering!!! Oh, I wish I hadn’t opted out (going on holiday)! Dried cherries will definitely be on my list of add-ins when I make this recipe!

  6. picture perfect for capturing everything comforting and creamy in the rice!

  7. So luscious!

  8. C’est superbe et appétissant 🙂 j’aime beaucoup avec du rhum aussi…en fait, j’aime tous les poudings au riz !

  9. I like rice pudding the same way you do. I have my doubts if it is really necessary to use aboria, perhaps “milk rice grains” will do it too.

  10. I too doubled the amount of rice, it gave a nice texture… “ricey” like you say, just the way I like it.
    Must have been a beautifull marriage with the sweetness of the pudding matched with the tartiness of dried cherries! Beautiful idea!!!

  11. Great flavor combinations! Your pudding looks fantastic!

  12. OOh the cherries sound wonderful! I don’t make it that often either, and was glad to see everybody’s comments before I started, or it might have detoured me from making it again 🙂 Yours looks scrumtious!

  13. Cardamom sounds divine. Of course, the rum doesn’t sound bad either! :p Great job!

  14. How unbelievably stunning, as always!! My fond childhood memories of rice pudding are my mother sitting me down at the table and forcing me to eat it! ha!

    The cardamom and cherries sounds fantastic!

  15. Yours looks lovely with all that fruit in it.

  16. Looks great! Mine was a little stiff, I cooked it for about 45 minutes. But my husband ate it all, so I assume it was ok. 🙂

  17. Mmm, I love cardamom in rice pudding. My favorite Indian restaurant puts cardamom and rosewater in its rice pudding. So good. And dried cherries? I’ll be right over.

  18. I am still wondering why I didn’t think of cardamom? It sounds like it tasted divine and looks super creamy and delicious!

  19. Your pics never cease to amaze me. I love the texture of your rice pudding. It’s beautiful! Thanks for sharing! 😉

  20. Rum and rice pudding were meant to be, I agree with your mom 🙂 Cardamom and cherries sounds fantastic too though.

  21. Cardamom and cherries sound delicious. I’m going to make this again, because it tasted so good soupy. It must taste great when done correctly.

  22. Ahh, it looks wonderful. Mine flopped, but it won’t deter me from making it again. Rice pudding is just so lovely – especially with a touch of rum!!

  23. You’re the second person I’ve seen who added cardamom. I never would have thought of that. Sounds and looks yummy!

  24. yum, I doubled the rice as well and it worked well.

  25. Your photo looks really beautiful with all that wonderful fruit…very pretty and very nice. Cold sweet rice wasn’t a big hit here, but after looking at your photo, I am thinking it should have been!

  26. Yum, I love anything with cherries. I bet that was really delicious. Mine is just plain ole vanilla, but it was good!

  27. yours looks soo creamy and delicious!! i will definitely put in more rice next time — it looks even better that way than if i had actually cooked it the right amount of time 🙂

  28. Looks delicious! Speaking of rum I just went to look to see what I had, hoping for some dark rum, and I’m out! Looks like I’ll be stocking my liquor cabinet also!

  29. Looks delicious! Typical Peruvian style is with a bit of port. I have learned to LOVE it that way!

  30. You make me want to go make rice pudding again. Not that I’m complaining 🙂

  31. Now THAT looks like good rice pudding. Didn’t care for mine, but yummy to yours!

  32. Rum, now you’re talking. Cardamom love it too. So about the business plan…..lauren10028@yahoo.com. Let’s do a rice shop survey.

  33. LOVE your photos as always, you have done a great job. Making us hungry ……..

    I loved this recipe, so good!

  34. Your pudding looks fantastic and must taste just as good as it looks with cardamom and cherries. I used the 1/4 cup of rice fully expecting it to be soup. It is amazing that such a small amount of rice can soak up all that liquid, along with a little help from evaporation during cooking.

  35. Oh, yummy!! Yours looks delightful, even without the rum!

  36. The addition of cardamon sounds fantastic! Beautiful job!

  37. I adore rice pudding; I’m another one who associates it with my mum and home ^__^. I love the additions though!

  38. Caradamom! Rum! Cinnamon! Raspberries! So many flavors to choose from so many TWDers. Yours sounds wonderful.

  39. I should have checked the P&Q section, but I didn’t. Yours looks perfect. Cardamom is my new favorite spice too.

  40. Looks delicious! Thanks for the tip about taking it off the heat once you can see the rice peeking through. Mine stiffened up in the fridge. I’ll try your trick next time.

  41. wow…now that’s how rice pudding should look! Great job!

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