Joy the Baker

Risotto Rice Pudding with brown sugar and vanilla

June 15, 2011

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hi.

hello.  hey.

so.  i made this rice pudding, then i stood in my kitchen and ate it from the pot with a tiny spoon.  a really tiny spoon.

i just stood there and ate half the batch.

i discovered then, that this recipe should just be called The Milk and Stir.

or What To Make When You’re Having a Weird Day and You Need to Eat Something Warm, and Sweet, and Starchy… and You Wish You Could Just Sit Around All Day, But You Can’t…. So You Just Stand in Your Kitchen and Eat This Pudding Like It’s Nobody’s Business… Cause It’s Totally Nobody’s Business.

Ok.  The Milk and Stir is catchier.

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Have you ever made rice pudding with risotto rice?

It’s luxurious.  Risotto (Arborio) rice is different from long grain, white rice.  It’s more starchy and cooks into a creamy texture.  The cooking method is different too!  Instead of simmering rice in water, small amounts of liquid are added too cooking rice.  The rice slowly absorbs the liquid as you stand over the stove and stir.  Stir Stir Stir… for about fifteen minutes.  It’s actually the perfect amount of time to zone out and solve the problems that have caused you to stress out and make rice pudding in the first place… but maybe that’s just me.

I like to cook this rice pudding up into a looser texture by adding more milk.  The rice is so starchy that it really thickens, especially when cold.

Oh!  This dessert also has brown sugar, cinnamon, allspice, and vanilla bean.  It’s sweet, starchy, and the rice has just the slightest toothsome bite.

You best believe I’ve made rice pudding before.  If you don’t have Arborio rice, how about Jasmine Rice Pudding or Brown Rice Pudding?  I’ve got you covered.

Oh.  I almost forgot.  I love you.  I mean that.

Risotto Rice Pudding with brown sugar and vanilla

makes about 4 cups, and 4 servings.. unless you’re me… then it’s only one serving.

Print this Recipe!

2 tablespoon unsalted butter

1 cup Arborio rice

3 1/2 to 4 cups milk (I used 2%milk)

1/4 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

large pinch allspice

1 vanilla bean, split and scraped (we use the seeds only for this dish) (or 1 tablespoon pure vanilla extract)

blackberries (or any berries) for topping

In a medium saucepan, over low heat, scald 4 cups of milk.  Bring the milk to just under boiling, turn off the flame and let it rest.

In a large saucepan, over low heat, melt the butter.  Add the rice grains and stir to coat.  Ladle in just enough hot milk to cover the rice.  Stir (with an awesome wooden spoon, if you have one) over the low flame.  The rice will begin to absorb the milk.  When the milk is almost fully absorbed, ladle in more hot milk.  Stir until absorbed.  Continue this process, standing over the stove, stirring milky rice.  Taste the rice as you near the end of the milk.  You may only need 3 1/2 cups instead of 4.   As you add the last bit of milk, also incorporate the sugar, salt, spices, and scraped vanilla beans.  Stir well to combine.

Stir over low heat until the milk is gone and the rice is tender, with just a hint of a toothsome bite.  This took me about 15 minutes.

I like this rice pudding slightly loose.  If you want it thicker, continue to cook it for a bit longer.  Serve warm or cold, with fresh berries or without.

Rice pudding will last, in an airtight container in the refrigerator, for up to 4 days.  Good luck with that.


195 Comments Add A Comment

  • This rice pudding looks so good, if would be wrong not to consume half the batch in one sitting. YUM! :]

  • Dear Joy
    I might have to go a bit Julie and Julia on your ass. I don’t know why I only discovered you a week ago but at least i did.
    I have been fantasizing for years about how to turn my favourite meal (anything risotto) into my future favourite dessert and now i have a clear plan instead of a wild dream that involved condensed milk… Which probably wouldn’t be too much of a bad thing.
    Tonight i have a date with a pot and a spoon! Woop!

  • I recently made and posted about brown rice pudding that I made using coconut milk, lots of vanilla, cinny, sugar and it was sooo good. Nothing like coconut milk to just add that extra flavor.

    Or blackberries. Or a real vanilla bean.

    Beautiful recipe, Joy!

  • Love rice pudding! I always make the spanish version: arroz con leche. And I could bathe in it!
    In Germany we can buy a rice which is similar to risotto rice and which is called rice pudding rice. So this is what I use, obviously ;).

  • Wai-wai-wait: do you mean you normally make rice pudding with normal rice, like long grain, white rice? That’s wild! I’ve never heard of that! Does it work? (Well, surely, it must.) I can imagine that risotto rice works like pudding rice – I must try that :) My favourite rice pudding is when you mix it with red berries then bake it in the oven. So good! Then again, I come from a country of rice pudding fanatics (England), so I’m practically genetically engineered to love it.

  • Well, I hate risotto, but I love pudding. Especially VANILLA pudding:) And cinnamon…and I just love your blog;) Thank U very much for thic recipe, I’ll stop hating arborio rice for sure:)

  • I live in New Zealand and its getting realy cold here,especially in the mornings! I will definitly be making this for breakfast in the close future.

  • I would never of thought to use risotto but I am definitely going to now.

  • Rice pudding is the absolute only form of rice I like and this looks SO delicious!

  • I woke up this morning with only one thing on my mind: rice pudding. And here’s your post. Wow! Thanks for reading my mind and providing me with the recipe to put this delicious looking rice pudding out of my mind right into my belly :D

  • I am obsessed with rice pudding and have been making it a bit recently. Must try the arborio rice version – mine is sitting in the cupboard for risotto.
    lovely photos too

  • We make a similar rice pudding in India, sans the butter and spices although we do add cardamom and saffron. It tastes best when made with whole milk!

  • Risotto is one of my favourite things in the world to make. There’s something about the act of just standing at a stove and stirring, stirring, stirring that is so calming. When the end result is something that looks so sweet and creamy and spicy, I can imagine that this effect is doubled. Thanks Joy and we love you too.

  • I love a good rice pudding. The sweetness and the warmth of it is perfect for winter breakfasts.

  • YUM! This looks delicious. I work at a cafe` that serves Coconut Rice Porridge/Pudding. It is my favourite thing on the menu. This looks like it might trump it! I’ll have to try it and soon.

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