Simple stovetop rice pudding from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • MsMonsoon on June 02, 2024

    I made several mistakes and substitutions. Had the 2.5 cups of milk but I didn’t use nearly the amount of half and half called for (2.5 cups) and instead used a small amount of whipping cream, plus buttermilk. Then I accidentally put the two cups of water (meant for boiling the rice at the start) in with the milk mixture, so I had two extra cups of liquid. Still, it managed to cook down to a thick consistency. The Cook’s recipe says it aims to have distinct grains of rice in the finished product. I didn’t achieve that but I started with too much liquid and an extra long cooking time. Did the orange and toasted almond variation, which was good. Definitely a good and flexible recipe for using up extra dairy.

  • ashallen on January 01, 2020

    This is my favorite rice pudding recipe - I "retired" my other stovetop rice pudding recipes after finding this one! Creamy, nicely thickened, tender rice, and great flavor. The recipe's great as written, but I've found that there's a fair amount of flexibility around the ratio of milk to half-and-half, so it can be made richer or leaner to taste. A mixture of heavy cream and milk also works well as a half-and-half substitute. When the pudding's come out thicker than I'd like, I stir in some fresh cream or half-and-half to thin it a bit - this also gives it a wonderful fresh cream flavor on top of the cooked cream flavors. When eating the pudding plain, I like it to be a bit sweeter than specified in the recipe and bump up the sugar to 3/4 cup. Making a half-batch works fine. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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