Rice Pudding Risotto
A few weeks ago on The Green Phone Booth I posted a “cookbook roundup” of some of my favorite cookbooks. One of them, The New Basics, is where I got the basic template for the absolutely delicious rice pudding I made the other night. No joke, this is probably the best rice pudding I’ve ever had.
The recipe in that cookbook is for Hazelnut Rice Pudding. It calls for chopped toasted hazelnuts, currants soaked in Frangelico liqueur, Arborio rice, milk, and sugar. I’ve honestly never actually made that exact recipe, because I almost never make any exact recipe–but doesn’t it sound amazing? Still, a couple of afternoons ago I just wanted rice pudding…plain old happy comfort food.
So here’s how the basic recipe worked; it takes a long time and needs a little babysitting but not a lot of actual attention or work:
Risotto Rice Pudding
Preheat oven to 350 degrees. In an oiled casserole dish, place the following:
- 4 cups milk
- 5 tbs sugar
- 1/2 cup arborio rice (risotto short-grain rice)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1-2 tbs. brandy (optional; other liqueur would work)
- 1/2 cup raisins soaked in brandy for a couple of hours to overnight (soaking optional; alternate dried fruits could be very nice)
Bake uncovered in oven for about 2 hours, stirring every 15 minutes or so. (If you forget it’ll make one of those ucky skins on top after 25-ish minutes. If so, no big deal; just skim it off and continue.) After 2 hours the rice should be very mushy and what liquid is left will be thick and creamy. Remove from oven and stir in raisins. Let cool; pudding will thicken even more upon standing.
That’s IT. So easy, so yummy. And I took a few baking potatoes, scrubbed and pierced them, and put them in the oven with the pudding for the last 90 minutes or so of baking. So one oven heating served multiple purposes.