Ingredients and Weight:
- Arborio rice: 1 cup
- Milk: 4 cups
- Heavy cream: 1 cup
- Sugar: 1/2 cup
- Vanilla extract: 1 tablespoon
- Cinnamon: 1/2 teaspoon
- Nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the rice in a fine-mesh sieve under cold running water for 1 minute to remove any starch or debris.
- In a medium saucepan, combine the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt. Bring to a boil over medium heat.
- Once boiling, reduce heat to low, add the rinsed rice, and stir to combine.
- Simmer for 40-45 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
- Remove from heat and let cool for 10 minutes before serving.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 37g
- Protein: 6g
Dish Characteristics:
- Creamy and decadent texture
- Warm and comforting flavor
- Aromatic with hints of vanilla, cinnamon, and nutmeg
- Perfect for dessert or as a sweet breakfast option
User Comments:
- "This rice pudding is so incredibly smooth and creamy. It's the perfect comfort food on a cold night."
- "I love the subtle hint of spices in this dish. It adds such a nice depth of flavor."
- "I made this for my family and it was a huge hit. It's a simple recipe that yields amazing results."
- "I'm not a big rice pudding fan, but this dish was a game-changer. It's rich and flavorful without being overly sweet."
- "This is such a versatile dessert. You can serve it warm, chilled, or even top it with fruit or nuts."
Special Precautions and Tips:
- Use high-quality milk and heavy cream for the best flavor.
- Do not overcook the rice pudding, otherwise it will become gummy.
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too thin, simmer it for a few minutes longer to thicken.
- Rice pudding can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat over low heat before serving.
