This week the French Fridays with Dorie group is making croquants which is a nut cookie. My baker is allergic to nuts, so I decided to do a make up of the easiest dessert I could find in the cookbook.
I never made Dorie's Rice Pudding & Caramel Apples before.. pudding sounded simple, no dough always a good sign. Are you getting the impression that I don't like to bake? You are so... right. As I get older, and it gets harder not to gain weight; I see not liking to bake as a blessing.
After my husband saw the documentary Fed Up he has been avoiding products with added sugar and has lost quite a few pounds. Because I don't eat many baked goods, I do notice the blood sugar swing you get from desserts.
I feel the sugar buzz less when I eat a dessert that has a lot of dairy in it, rice pudding is filled with milk, and I can control how much sugar goes into it with out effecting the consistency of the pudding.
On closer examination of the recipe I was thrilled to see that Dorie's rice pudding was made with arborio rice which is used to make risotto. This couldn't be a more perfect choice for rice pudding because it is all about being sticky and thick.
Then I noticed that the original recipe added 4 cups of milk to 1/2 cup of rice. This seemed like a lot of milk and it might take a long time to absorb...always my frustration when I make risotto. I looked on line at a few other arborio rice puddings and the added milk ranged from 2 cups to 4 cups per 1/2 of rice. I went with 2 cups because I like thicker chewier rice pudding anyway.
Well, the instructions for this pudding were the most involved I had ever seen for rice pudding. I really couldn't be bothered, so I simplified and the results were terrific.
I topped the rice pudding with my husband's peach preserves that he made from peaches gathered from our backyard. On the day before another big snow storm it is nice to have a flash of summer in my day.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
Arborio Rice Pudding
Cook Time: 30 minutes
Keywords: dessert gluten-free arborio rice winter
Ingredients (serves 4)
- 1/2 cup uncooked Arborio rice
- 1/4 teaspoon of salt
- 1 cup of water
- 2 cups of whole milk
- 1 teaspoon of vanilla extract
- 1/4 cup of sugar
- garnish: cinnamon, maple syrup, caramel sauce, fresh fruit, honey, preserves
1) Bring 1 cup of water with the salt added to a boil. Add the rice and lower the heat to a simmer. Stir regularly until the rice absorbs the water, about 10 minutes.
2) Turn the heat up to high and add the milk, vanilla, and sugar to the cooked rice. Stir regularly until the milk comes to a boil. Lower the heat to medium low, keep the milk bubbling a little, stir constantly until the pudding becomes thick and the rice becomes chewy about 15 minutes.
3) Remove pudding from the heat and let it sit until it cools to room temperature. Eat cooled or refrigerate and eat later.
Powered by Recipage