Arborio Rice Pudding

Who needs a little comfort?  How about some creamy rice pudding?  How do you like yours, hot or cold?  With raisins or without?  Me, I like it cold without the raisins, but if you like it hot, so be it... you like raisins, no problem.  This recipe is easily adapted to suit your taste.  There are, however, a few things to keep in mind when making it.  Milk, rice, and sugar all burn easily, so be sure to use a good quality heavy-bottomed sauce pan, tri-ply stainless, enameled cast iron… something along those lines.  The next thing is to keep an eye on the mixture while it's cooking - stay in or near the kitchen and you should be good. Also, stir frequently to keep the mixture from boiling over.

(arborio rice, left; long grain rice, right)

Lastly, I like to use Arborio rice.  You can use long grain rice if that's all you have, but Arborio is the same rice used to make risotto, and we all know how creamy risotto is, right?  That's because Arborio has a higher starch content than long grain rice, so naturally it makes a creamier rice pudding. 

Items used to make this recipe:

(affiliate links)

• arborio rice https://amzn.to/3TPprqt

• heavy-bottom saucepan https://amzn.to/2UBquZR

• pure vanilla bean paste https://amzn.to/47peAGU

• pure vanilla extract https://amzn.to/3RO13Tv

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Arborio Rice Pudding

makes four 1-cup servings

Printable Recipe

Ingredients

• 1/2 cup uncooked Arborio rice

• 4 cups milk

• 1/4 cup granulated sugar

• 1 tablespoon butter

• 1/4 cup raisins (optional)

• 1/2 to 1 teaspoon vanilla bean paste or pure vanilla extract

• 1 egg yolk (optional - over the years, I’ve decided it’s unnecessary)

• Sprinkling of cinnamon (optional)

Directions

1. In a medium heavy-bottomed sauce pan, place rice, milk, sugar, and butter; stir.

2. Bring to a boil; stirring occasionally, being careful to not allow the mixture to boil over.

3. If using raisins, add them now; reduce heat to a gentle bubble and stir frequently for about 15-20 minutes until the rice is plump and creamy (see note below) - don't walk away during this step.

4. Remove from heat and stir in vanilla and optional optional egg yolk.

5. Serve immediately or transfer to a storage container and cover; chill completely.

6. To speed the chilling process along, pour onto a large rimmed cookie sheet before covering with plastic wrap and placing it in the fridge.

7. Optional: sprinkle with a little cinnamon before serving.

Notes

• If you plan to serve the rice pudding hot, cook to desired serving consistency.

• If you plan to serve it cold, it will firm up when chilled so stop cooking when the consistency is a bit looser than you want.

• If you find your chilled rice pudding is too firm, stir in a little cream or half and half.

Symphony Brownies

After spending way too much time in the kitchen last weekend, I've been taking it easy and don't have anything new to post, so I thought I'd republish these goodies and let you all know I'm still alive and kicking.  See you again soon.

I couldn't resist trying these brownies when I heard all the oohs and ahhs from friends who were sampling them at a recent get together.

Wow, were they good... and I was totally hooked on the crunchy little sweet bits inside! I knew I had to find out more about these wonderful little morsels of joy - so off I went to find their maker, who was more than happy to tell me all about them. Only one catch, there was no recipe... nope, these little bits of goodness were made from a boxed brownie mix and candy bars (what? yes, it's true).

The scratch baker in me thinks these have got to be even better when made from a scratch recipe, but if you're not into that, or if you want a super fast, no-fuss brownie that will have you fighting off the compliments and recipe request, here's what you'll need:

Symphony Brownies

makes one 9x13 pan

Printable Recipe

Ingredients

• 1 18.3oz box brownie mix (recipe for a 9x13 pan)

• 3 large Hershey's Symphony Almond and Toffee Bars (about 12 ounces)

Directions

1. Mix the brownie batter according to the directions on the box.

2. Pour 1/2 the batter into a 9x13 cake pan.

3. Unwrap the 3 chocolate bars and lay them side-to-side in a single layer on the brownie batter.

4. Top with remaining batter and bake according to the directions on the box.

5. Cool completely before cutting.