Arborio rice pudding, white, black (or both) from Baking - From My Home to Yours (page 412) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 24, 2019

    This is a solid, basic stovetop rice pudding recipe. I made the vanilla ("white") version. All by itself, I found it to be on the lean side - I prefer a richer style with cream and/or eggs and therefore liked the "Creamier" variation the author provided better. The "Creamier" variation also had a smoother texture, though my plain version might have been smoother had I used Arborio (as called for in the recipe) vs. originario/Balilla rice. The recipe calls for a generous amount of vanilla extract - 1 tbsp for ~3 cups of pudding - I used a good extract (Nielsen-Massey Madagascar) but found that its bitter notes were coming through. Flavors were better balanced after swirling some sweet black cherry compote (yum!!) into the pudding.

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