Arborio Rice Pudding Recipes

Steps:

• Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
• Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
• Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
• Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

Steps:

• Bring water to a boil and add rice.
• Simmer at med-low temperature, stirring occasionally, until most of the water is absorbed, the rice is tender but still appears creamy.
• Add milk and sugar, mix well.
• Let simmer at med-low for about 10 minutes, stirring often until mixture appears creamy and the rice is soft.
• Whisk egg yolk.
• Pour about 1/2 cup of the hot mixture into the egg yolk while whisking and then pour back into the pot.
• Simmer about five minutes more, stirring constantly until mixture thickens.
• Remove from heat and add butter,vanilla and cinnamon; let cool.
• Pudding will thicken as it cools.
• **Raisins can be added at the time of the milk and sugar if desired**.

Steps:

• In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
• Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries. Serve immediately.

Steps:

• In a saucepan bring water to boil.
• Add rice and butter, bring back to boil, lower heat, cover and simmer for 8-10 minutes until liquid is absorbed.
• Add hot milk and sugar, cook over medium heat until creamy, 12-15 minutes, stirring occasionally.
• Add raisins, vanilla, zest, cinnamon during the last few minutes of cooking time.
• Remove from heat, stir in sour cream.

Steps:

• Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
• Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
• Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.