Rice Pudding Revisited

You may remember this post where I listed some successful and not so successful recipes I had made recently.  I also mention that Nigella Lawson’s rice pudding is phenomenal.  This is now my “go to” rice pudding recipe.  It’s easy, thick, creamy, and delicious!

I’ve noticed a pattern with my sweet treat making lately.  I’m revisiting a lot, as well as making things I previously might have thought to be kind of ho-hum.  Rice pudding is both of those things.
I’ve made it before, but when I find a new fabulous recipe I must share.  Who cares if I end up with two recipes for the same thing on my blog?  I’m offering options, folks!  Make them both and pick your favorite!
Rice pudding is also something that even a few years ago I probably wouldn’t have bothered with.  Kind of like the snickerdoodles, why would you have a “plain” pudding when you could have chocolate or butterscotch?  Because it’s heavenly, that’s why.

You may notice that this particular rice pudding looks a little darker than others.  That is because the rice is coated in caramel before adding the milk.  Brilliant and tasty!

Rice Pudding
adapted from Nigella Bites, Nigella Lawson

• 1/4 C Arborio Rice
• 2 3/4 C Milk (I use 1%, original recipe calls for whole)
• 2 tbs Unsalted Butter, divided
• 2 -3 tbs Vanilla Sugar, divided

1. Warm the milk in a large measuring cup in the microwave (what I do) or on the stove top in a pan with a lip.
2. In a saucepan, melt 1 (heaping) tbs of butter with 1 tbs of the vanilla sugar.  When it is all caramelly and pretty add the rice and coat.
3. Begin adding the milk to the rice, just a bit at a time. Cook over medium heat, being careful not to burn the rice.   As the milk is absorbed, add more milk and continue cooking the rice.
4. Nigella says to begin checking the rice after about 20 minutes, but be prepared to go for a full 35.  I have to stir for a full 35 minutes every time.
5. Once the rice is cooked and the milk has been absorbed, take the rice pudding off the heat and add the remaining tablespoon of butter along with another tbs of vanilla sugar (or 2, depending on your taste).
6. You can top with cinnamon, cardamom, nutmeg, fresh fruit, anything you want!  Yum!

This rice pudding thickens pretty quickly upon standing/cooling a few minutes.  I took these photos when it was still very burn your tongue off hot, so it looks a little thinner than it really is.

The recipe in  the book says this makes enough for one serving.  I find it’s perfect for two dessert sized servings.  I think I’d only eat all of it if I were having it as a meal by itself!

Also, for anyone that’s interested, making vanilla sugar is super easy and more than worth the minute amount of effort it takes.

Vanilla Sugar

• 1 Vanilla Bean (go for the organic, fair-trade)
• sugar

1. Split a vanilla bean pod lengthwise.  Place in a jar and pour sugar around pod.  (I keep mine in a jam sized canning jar.)  Cover and periodically give the jar a good shake.  Done.  Easy, right?

P.S.  If you’re wondering, no baby yet!  We’re 42 weeks along today.  Yes, that’s right, 42 weeks.