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
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!
41 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a Reply
Baked Fresh Weekly
Blog at WordPress.com.
Entries and comments feeds.
a whisk and a spoon 
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.
Comment by Lindsey (Cafe Johnsonia)— November 18, 2008 #
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!
Comment by Holly— November 18, 2008 #
this pudding looks delicious. so creamy and yummy 😉
Comment by snooky doodle— November 18, 2008 #
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.
Comment by Amber— November 18, 2008 #
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!
Comment by Mari— November 18, 2008 #
picture perfect for capturing everything comforting and creamy in the rice!
Comment by Jennifer— November 18, 2008 #
So luscious!
Comment by VeggieGirl— November 18, 2008 #
C’est superbe et appétissant 🙂 j’aime beaucoup avec du rhum aussi…en fait, j’aime tous les poudings au riz !
Comment by isabelle— November 18, 2008 #
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.
Comment by Ulrike— November 18, 2008 #
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!!!
Comment by Vibi— November 18, 2008 #
Great flavor combinations! Your pudding looks fantastic!
Comment by mybakingaddiction— November 18, 2008 #
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!
Comment by Stephanie— November 18, 2008 #
Cardamom sounds divine. Of course, the rum doesn’t sound bad either! :p Great job!
Comment by Linda— November 18, 2008 #
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!
Comment by Teanna— November 18, 2008 #
Yours looks lovely with all that fruit in it.
Comment by chocolatechic— November 18, 2008 #
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. 🙂
Comment by Jodie— November 18, 2008 #
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.
Comment by Rebecca— November 18, 2008 #
I am still wondering why I didn’t think of cardamom? It sounds like it tasted divine and looks super creamy and delicious!
Comment by Mary Ann— November 18, 2008 #
Your pics never cease to amaze me. I love the texture of your rice pudding. It’s beautiful! Thanks for sharing! 😉
Comment by Sugar B— November 18, 2008 #
Rum and rice pudding were meant to be, I agree with your mom 🙂 Cardamom and cherries sounds fantastic too though.
Comment by Caitlin— November 18, 2008 #
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.
Comment by pinkstripes— November 18, 2008 #
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!!
Comment by Megan— November 18, 2008 #
You’re the second person I’ve seen who added cardamom. I never would have thought of that. Sounds and looks yummy!
Comment by Melissa— November 18, 2008 #
yum, I doubled the rice as well and it worked well.
Comment by Tammy— November 18, 2008 #
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!
Comment by Kayte— November 18, 2008 #
Yum, I love anything with cherries. I bet that was really delicious. Mine is just plain ole vanilla, but it was good!
Comment by Peggy— November 18, 2008 #
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 🙂
Comment by kim— November 18, 2008 #
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!
Comment by HoneyB— November 18, 2008 #
Looks delicious! Typical Peruvian style is with a bit of port. I have learned to LOVE it that way!
Comment by Gretchen Noelle— November 18, 2008 #
You make me want to go make rice pudding again. Not that I’m complaining 🙂
Comment by Cynthia— November 18, 2008 #
Now THAT looks like good rice pudding. Didn’t care for mine, but yummy to yours!
Comment by Katrina— November 18, 2008 #
Rum, now you’re talking. Cardamom love it too. So about the business plan…..lauren10028@yahoo.com. Let’s do a rice shop survey.
Comment by Lauren— November 18, 2008 #
LOVE your photos as always, you have done a great job. Making us hungry ……..
I loved this recipe, so good!
Comment by Chez US— November 19, 2008 #
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.
Comment by Carol Peterman— November 19, 2008 #
Oh, yummy!! Yours looks delightful, even without the rum!
Comment by foodlibrarian— November 19, 2008 #
The addition of cardamon sounds fantastic! Beautiful job!
Comment by Kimberly— November 19, 2008 #
I adore rice pudding; I’m another one who associates it with my mum and home ^__^. I love the additions though!
Comment by Indigo— November 20, 2008 #
Caradamom! Rum! Cinnamon! Raspberries! So many flavors to choose from so many TWDers. Yours sounds wonderful.
Comment by teaandscones— November 20, 2008 #
I should have checked the P&Q section, but I didn’t. Yours looks perfect. Cardamom is my new favorite spice too.
Comment by Shari— November 20, 2008 #
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.
Comment by Annette— November 23, 2008 #
wow…now that’s how rice pudding should look! Great job!
Comment by Heather B— November 23, 2008 #