It is no secret that I have a mild fetish for rice pudding. If I come across a new recipe for rice pudding, whether it be Blueberry Brown Rice Pudding, or just Old Fashioned Rice Pudding. All puddings of rice are good by me. So when baking angel Joy the Baker posted a new Rice Pudding recipe, that was not only a delicious looking pudding, but a completely new method of making a rice pudding, how could I possibly resist.
Rice pudding is just a comforting eating experience. Its like a warm duvet, fluffy socks, or soft pyjamas. Its like a velvety, creamy, delicious hug. And I am in dire need of hugs and warm comfort at the moment so I feel totally justified in making rice pudding for dinner.
If you have ever made risotto before, this pudding is made exactly the same way. Warm milk instead of stock. And the smell of the milk warming gently on the stove is just beautiful. It makes me think of being a kid, and getting warm milk at night before bed. That soothing, comforting warmth to help a little one sail smoothly off to dreamland, mmmmm.
This recipe uses arborio rice, just like in risotto. A little butter melted to coat the rice before the milk is added. Then stir, stir, stir. And stir. And stir. For like 25 minutes. Its quite therapeutic really. And once you practice stirring with your left hand too (in my case) you can exercise both arms! It is ver good thinking time. TIme to mull over your next cookie experiment or fudge foray.
And before you know it, time is up, and its time to add the sugar, vanilla, salt and spices. Mix, and let it rest for a little bit before tucking in. The only way that I was going to be able to keep my hands off the pudding for a while as it cooled was to hop on the spin bike and do a spinning/reading session. Then into the shower and once I was done, DC Cupcake on the Food Network and a big, indulgent bowl of rice pudding. Mmmmmmmmmmmmmm
I fancied a little something with a kick to add to my rice pudding. And although I may get in trouble for this, but I feel that I have to share it, as it was AWESOME! I like a little alcohol kick occasionally, and I think raisin-soaked-in-alcohol-of-your-choice is a great way to incorporate your own little kick into baking/cooking. So I took some raisins. And I took the very good (too good to even drink with ice let alone use in a dessert) bottle of whisky, and I combined a little whisky with a few raisins, and wow! They are awesome 🙂 I think I can drink whisky after all…
Thanks Joy, you certainly put the joy into people’s lives with your delicious recipes and awesome brainwaves. I look forward to the next version of rice pudding!
Creamy Vanilla Risotto Rice Pudding
Recipe from Joy the Baker 🙂
2 tablespoon unsalted butter
1 cup Arborio (risotto) rice
4 cups milk (I used skimmed milk)
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
large pinch mixed spice
1 vanilla bean, split and scraped (or 1 tablespoon pure vanilla extract)
raisins and whiskey if you’re feeling naughty 😉
In a medium saucepan, over low heat, heat the milk to almost boiling, then turn off the heat.
In a large saucepan, over low heat, melt the butter. Add the rice grains and stir well. Add 2 ladles of hot milk. Stir with a wooden spoon over the low flame. The rice will begin to absorb the milk. When the milk is almost fully absorbed, add 2 more ladles of 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 as you may only need 3 1/2 cups instead of 4. As you add the last bit of milk, also add the sugar, salt, spices, and vanilla beans. Stir well.
Stir over low heat until the milk is gone and the rice is tender, with just a hint of a bite to it. This took about 15 minutes. If you want the pudding thicker, continue to cook it for a bit longer. Serve warm or cold, with soaked raisins or without.