When to make rice pudding
Easiest Rice Pudding | Everyday Food with Sarah Carey
how many times do you say to yourself if
only there was a shorter easier rice
pudding recipe I would make it well
today I'm going to show you a shorter
easier rice pudding recipe and the
secret is using arborio rice our borio
rice has all this great starch in it
that comes out into the milk as it's
cooking and then there's no need to add
any egg none of that stuff no liaison no
tempering nothing just fantastic
creaminess so you're going to start with
one cup of arborio rice silky creamy
delicious and it has the greatest
texture when it's cooked I need 4 and
3/4 cups of milk altogether but I'm
going to start with four and a half cups
and save a quarter cup for later 1/2 cup
of sugar and then a quarter teaspoon of
fine salt using coarse salt use a half
teeth that's it super easy so far right
now what you want to do is bring this
whole mixture to a boil you might want
to start once or twice before before it
comes to a boil don't comfort it before
it comes to a boil you know what happens
to milk in a covered pot when it's
boiling I'll tell you it boils over and
then it's really a pain in the butt to
clean up oh my god look it's about to
boil and it could boil over so as soon
as you see it coming close to boiling
turn it down and then let it simmer
covered for 25 minutes make sure that
you start every once in a while she
doesn't stick wait to see what this
looks like now look at that most of the
liquid is absorbed not quite all of it
so add that remaining quarter cup of
milk and then just cook stirring for
about five minutes you'll notice I did
not really stand here stirring this for
the entire 25 minutes which for
traditional risotto you would but for
this rice pudding you don't need to and
look now it's completely creamy and
delightful and all that took was about 5
minutes of stirring oh I need to add
some vanilla don't let me forget don't
forget the vanilla so one and a half
teaspoons of pure vanilla extract stir
that in and then you're ready to chill
it just put it into a bowl or any kind
of dish that you really want once it's
in the dish cover it with plastic wrap
in the plastic wrap directly onto the
surface so that it doesn't form a skin
and then chill it you couldn't eat it
warm I suppose if you wanted to but
that's not traditional and you know me
I'm
a stickler for tradition oh yeah so this
is fully chilled it's very firm so what
I'm gonna do is stir in a little bit of
cream to loosen it and add just a tiny
bit of richness because I cooked it in
milk there was no other cream in there
so stirring about a quarter of a cup of
cream you may need a little bit more if
it stiffened up too much or you could
add a little bit of fresh milk too just
to loosen it you want to have it I don't
know the texture that you want it
depends some people like it a little
more stiff some people like it a little
bit looser I like it a little looser so
I have a tendency to add a little bit
more and then a little bit of cinnamon
and then spoon it up serve it up and eat
it there's nothing easier I guarantee
you if there's an easier rice pudding
recipe that's not instant send me the
recipe or maybe I'll make it but before
you do that you try this one and you
tell me my name is Sarah Kerry and I
approved this recipe because it's
delicious
