Risotto Rice Pudding

I was excited to try this recipe because, well, because I love rice pudding. But I'm afraid this recipe took it's toll on me! Oh the taste was there. In fact it was delicious. But I kept such a close eye on it when it was cooking, that it seemed to take forever!!! And then to top it off, it didn't thicken up for me. I don't think I cooked it long enough or hard enough. Maybe it should have been at a roaring boil, I don't know. It was quite soupy, sweet milky soup. ~Sigh~

April made this soup pudding and had much better results then I did. This recipe was picked by her as part of our cookbook project. It comes from Jill O'Connors wonderful cookbook Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth.

Check out April's Risotto Pudding. It makes me want to make it again but I don't want the calories in the house. Lets face it, I have no will power. But I am wondering if I could lighten it up a little. Maybe with some 1% milk and a sugar substitute. Now that I might try!

Next time it's my turn to pick the cookbook project recipe. It's going to be low cal and I think your gonna like it!

Rich Risotto Rice Pudding

By: Jill O'Connor

1/2 cup arborio rice

8 cups whole milk

1/2 cup sugar

1 vanilla bean, split in half lengthwise

1/4 tsp cinnamon

1/4 tsp salt

2 large egg yolks

1/2 cup heavy cream

2 tsp vanilla extract

Freshly grated nutmeg (optional)

Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.

Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As the pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding.)

In a bowl, whisk the egg yolks and cream together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for 2 to 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding. Remove the vanilla bean. Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, at least 2 to 3 hours. Serve cold.