18 September 2012

Rice Pudding Dave Lieberman

 Recipe adapted from  Dave's Lieberman 

You will love the texture of this pudding and how easy it is to make.


Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer pudding to a large bowl and cool to room temp.
 ***note~ In Dave's recipe he calls for a large bowl~
I don't think so! Notice that only half of the bowl has rice pudding in it.

     Dave's recipe                                            Contessa's recipe

Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top

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