Sunday, April 17, 2011

Chef Chuck's Rice Pudding




Budino di Riso


A creamy rice pudding, that can be served warm or cold. I used arborio rice which is an Italian short grain rice grown in northern Italy. Arborio rice needs to cook longer than other kinds of rice and it gives this pudding a bit of a chew.


Rice Pudding


3/4 cup arborio rice
3 cups whole milk
1/2 cup sugar
1 teaspoon vanilla,
or 1/2 vanilla bean
pinch of salt

2 eggs, beaten
2 tablespoons butter
cinnamon
raisins, optional


Heat milk, sugar, salt and vanilla to a simmer then add rice. Simmer for about 30 minutes, stirring often, add eggs and butter and cook an additional 5 minutes. If mixture is too thick you can add more milk. Sprinkle each serving with cinnamon and add raisins.

10 comments:

  1. This must be scrumptious served warm Chuck. I love rice pudding. Happy Easter to you & familia.

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  2. Yes YankeeSoaper, Your correct once again it is delish....
    You also have a nice Easter with all!!
    Thank you and take care..

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  3. I always love the smell of warm rice pudding when I make it for my husband. It is quite a popular British comfort food as well. Wishing you the best this Easter, Chef.

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  4. Hi Bridgett, Sweet,sweet,smells I love it!!
    Also you and all your loved one have a wonderful Easter.
    Thank you :)

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  5. In Argentina, we make rice pudding with dulce de leche..Mamma Mia!!

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  6. Hi Cristina Mamma Mia your right.., I love the sweetness!!

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  7. yummmmy!!! Came to your site chef chuck to get the chocolate torta recipe for our Easter dessert and saw your scrumptous rice pudding. NOW I HAVE TO MAKE BOTH!!! have a happy bro! LOVE to U & Fam!!

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  8. Looks delicious! The cinnamon on top is a must for rice pudding!

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  9. Hi my love's!
    Sounds like your going to have a enjoyable yet tasteful Easter. Happy Easter to all ...
    All the best !

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  10. Hi Miri, Your right, there is something about the touch of Cinnamon...
    Thank you ;)

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