Friday, January 23, 2009

Rice Pudding Perfection



I almost gave up on making my beloved rice pudding, the kind that my grandma Dorothy would make, creamy, yet firm, a hint of vanilla and golden raisins.
I never did get her recipe before she passed away, and have never been able to recreate it.

Every stove top rice pudding I have made usually spills over and makes a mess of my stove. I think I have finally found my favorite rice pudding recipe of all time.
This one is baked in the oven instead of boiled on the stove. It is more on the firm side, so if you like a creamy rice pudding recipe, this may not be for you.



I found it on a great Canadian food blog called WHISK. Shari makes some great recipes, and this is her favorite rice pudding recipe. It reads strange, but just follow me and it will come out perfect.
The only fault is that it doesn't make a whole lot. It only filled 4 small ramekins.

You will need:

1/3 cup arborio rice (this is the short grained rice used for risotto)
1/4 cup sugar
3 cups of hot milk
2 tbsp butter

1/2 tsp vanilla
1/4 cup golden raisins
1/2 tsp cinnamon

Oven at 250 degrees (it seems low temp, but it works)

Butter a small casserole dish.
In a bowl, mix the hot milk with the rice, sugar and butter. Pour this mixture into your greased casserole.

Bake for 2 1/2 hours, stirring every 30 minutes or so.
Add the vanilla, cinnamon and raisins during the last hour.

I loved this hot, my husband loved it cold.
But we bothed loved it.

14 comments:

Stacey said...

This sounds really easy snd good. Yes, my rice pudding tends to make a messing stove for me too.

kat said...

It looks so warm & comforting! I can't remember the last time I had rice pudding

lisaiscooking said...

I've never made rice pudding, but this recipe sounds great!

Bob said...

I've never made rice pudding, but this looks great! I will be trying it. :)

Daily Spud said...

Y'know rice pudding is one of those things that I just don't do. Something to do with a bad childhood pudding experience perhaps, but I've steered clear for years (and I'm a rice lover otherwise). Would a recipe like this help me get over that? Hmm, maybe, just maybe...!

Shari@Whisk: a food blog said...

I'm so glad you made it and liked it! I made it with Arborio rice over the holidays and have to say I prefer Uncle Ben's Converted (less sticky in the end). It's all a matter of taste. I liked Dorie's version with Arborio but mine with Converted. I should update my post. Thanks for reminding me!

Colloquial Cook said...

There is a similar recipe in Normandie, called "teurgoule", ie "tord-gueule" (mouth-wrencher) because you always want to eat it when it's coming out of the oven and you always end up burning yourself :-)
It's also my favorite kind of baked rice pudding. I completely agree about the mess it usually causes on the stove when you do the saucepan version, besides you have to keep stirring and it's annoying.

Connie said...

I love rice pudding and this sounds delicious! You have given us a great Gluten Free recipe!!!! Thanks!

Pam said...

Yum. I love rice pudding but have never made it. Thanks for the great recipe.

doggybloggy said...

I love rice pudding and I havent had a good one since this deli on 28th and sixth changed owners 15 years ago - I dont even know if the deli is even there anymore....

noble pig said...

Seriously I think it's the best I've seen! It's so beautiful looking.

Marc @ NoRecipes said...

Sounds a lot simpler than my go-to rice pudding which involves 20 minutes of non-stop stirring.

Randi Lynne said...

I made this for my husband on Valentine's Day. We both LOVED it hot! Thanks for another great recipe!

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