Tuesday, November 18, 2008
TWD: Arborio Rice Pudding
I've eaten a lot of rice this week, helped along by our TWD pick of the week: Arborio Rice Pudding, chosen by Isabelle of Les Gourmandises d' Isa. I still have more rice dishes to go. Some weeks are like that. I usually have a variety of rices on hand: Basmati, brown, and Arborio, since it is a versatile grain.
While I decided to make just half a recipe, I kept the full amount of rice, since it was only 1/4 cup. I was skeptical that such a small amount of rice would really absorb over 3 cups of milk, and after reading comments on the P&Q, that was confirmed. It only took the rice about 35 minutes to cook, so perhaps a longer cooking time would help evaporate the larger amount of liquid. My end result was a nice thick rice pudding, not soupy at all.
I divided the pudding into two parts to try some different flavor combinations. For the first one, I whipped some heavy cream and folded it into the pudding, then sprinkled the top with nutmeg. It reminded me of fluffy tapioca, which I love.
To the remaining pudding, I added some raspberries, since I was in a fruity mood rather than a chocolate one. Chocolate just seemed a bit heavy to me and I felt the fruit would give the pudding a bright touch. The basic rice pudding is such a blank slate, so playing around is encouraged.
For other tasty renditions, check out the other TWD blogs.