I grew up with rice pudding. I don’t know how my mom made it, but I know it was baked in the oven. When I got my own place, my recipe from the Fannie Farmer cookbook had it baking in the oven too. I thought that was how rice pudding was made.
Fast forward X number of years and I made that same rice pudding for my mother in law and she was not impressed. It was not made how she remembered. I think rice pudding is one of those foods that you get attached to it being made a certain way and then nothing else can compare.
Well, this rice pudding from Baking From My Home To Yours by Dorie Greenspan has made me a believer of stove top cooked rice pudding. It requires a little more hands on time, but the results are delicious. I added currents soaked in Frangelico to my pudding to make it more yummy.
Here is the recipe. Enjoy! Oh, and today is Dorie’s birthday so this was made in honor of that wonderful occasion. Happy Birthday!
ARBORIO RICE PUDDING from Baking From My Home To Yours by Dorie Greenspan
1/4 cup Arborio rice
2 cups water
3 1/4 cups whole milk
1/4 cup sugar
1 tbsp pure vanilla extract
1/2 cup currents soaked in Frangelico
Put the rice and water in a medium heavy-bottomed saucepan and bring to a boil. Lower the temperature and cook the rice, uncovered, for 10 minutes. Drain the rice in a strainer and rinse it; set aside.
Rinse out the saucepan, then pour in the milk, stir in the sugar and set the pan over medium heat. When the milk boils, stir in the parboiled rice. Reduce the heat to low and let the mixture bubble away gently, stirring occasionally, for about 50 minutes. As the pudding gets close to done, the rice kernels will be visible in the boiling milk – you’ll see them floating just under the top layer of milk. The pudding won’t be thick – that’s okay (it will thicken in the refrigerator) – but the rice will be soft and it will have absorbed 80 to 90 percent of the milk.
Remove the pan from the heat, add the vanilla, and stir gently until it is fully blended into the pudding. Strain the currents and add them to the pudding. Stir well.
Pour the pudding into a serving bowl or into individual bowls or cups. Press plastic wrap against the surface of the pudding to keep it from forming a skin, and refrigerate for at least 6 hours, until thoroughly cold.
Serve as is or with a little bit of cream poured on top. Yummy!