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Yesterday was a day for trying new recipes. I made a decision a few months ago that I would try and make at least one new [to me] recipe every week. Yesterday I tried 4 new recipes. (Just call me an overachiever.)

For dinner I made a basic risotto (which turned out delicious and extremely filling). Chris saw the arborio rice and suggested we might try to make rice pudding. How could you turn down pudding? So we used the leftover cup and together experimented with a new recipe.

While cooking the pudding I was afraid that the 4 cups of milk was far too much. The pudding looked more like and soup and took a while to reduce down far enough to remove it from the heat. However, the end result was creamy goodness. If you're short on milk and time then you might want to try only 3 cups. But if you're willing to wait then 4 cups is well worth it.


Rice Pudding Recipe

  • 1 cup (dry) Arborio Rice
  • 2 cups Water
  • 1 Tbl spn Butter
  • 4 cups Milk
  • 8 Tbl spns Sugar
  • 2 tspns Vanilla Extract
  • 1 Egg (beaten)
  • Cinnamon to taste


Place arborio rice, butter, and water together in a pot. Cover and simmer for 20 minutes.

Add milk, sugar, a vanilla extract to pot. Cover and simmer another 15 minutes.

Add egg (make sure to beat and mix in well so you don't have scrambled egg floating in your pudding). Simmer uncovered until almost all liquid has evaporated.

Remove from heat. Add cinnamon to taste. Let stand until cool. Rice will continue to absorb remaining liquid as it cools.

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Comment by Erica Jackofsky on May 25, 2011 at 1:11pm
I agree!
Comment by cherylbwaters on May 25, 2011 at 1:06pm
Oh, that looks so yummy. My opinion is that when you allow things to cook down that way, it will only make it creamier tasting. So definitely worth the extra time.

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