To some of us, this is comfort food like macaroni and cheese or tomato soup with a grilled cheese sandwich or even the Sunday pot roast. It takes me back to my childhood and I’m on a family trip. We stop at a diner for lunch and after my cheeseburger I ask for rice pudding with whipped cream on top. Not something made at home but relished as we traveled. Maybe that’s why I love both.
When I looked up rice pudding, I was surprised to find that it is literally served all around the world. Asia, Latin America, Europe, US, Caribbean, North Africa, Canada are only some of the places it is enjoyed. Flavors and spices and kinds of rice used vary everywhere. The liquid used and the kind of sweetener, or not, also vary around the world.
I came across a recipe that seemed fairly easy and most diners no longer carry rice pudding, so why not try. I am obsessed with arborio rice and have been known to make risotto four times in one week just for myself, so how bad could pudding be with the same rice?
- 3/4 cup of arborio rice
- 2 cups milk
- 1/3 cup of sugar
- 1 teaspoon of vanilla or variation of your choice
- 1 tablespoon of butter
- 2 egg yolks
Pour milk, sugar and vanilla into a mid sized pot and bring to almost a boil. Rinse off rice and put into small pot of boiling water, boil for 2 minutes then drain and add to milk mixture. Continue cooking at a simmer for 30 to 35 minutes. Remove from heat and add butter and egg yolk stirring constantly until fully incorporated. Pour into a tray to cool off faster. Serve warm or cool.
It turned out delicious and is now on my menu almost as often as risotto.
Here’s a few variations you may want to try. Flavors, toppings and spices: orange, lemon, rosewater, pistachio, almond, raisin, walnut, cardamom, nutmeg, cinnamon or ginger. These can be added to the mixture or sprinkled on top. As a child it was cinnamon and whipped cream on top, today it changes constantly.