I have a confession to make. Rice pudding gives me the heebie jeebies. I have no good reason for it. I'm pretty sure I've never eaten it. But the thought of it makes me shudder.
However, my family has no such aversion, so rice pudding it is. I happened to own some Arborio rice from my one and only attempt at risotto. I think I need to try that again. Anyway, there were a few cooking steps. The rice is cooked with water, then drained and cooked further with milk and sugar. That was pretty much the main ingredients and steps. I found out through a comment that Dorie herself made that there was a typo in the book. The rice and milk are supposed to cook for 55 minutes and not the 35 minutes listed in the book. Oooops. Have I mentioned how much I can't stand the smell of boiling milk? No? Ok. I cooked my rice and milk for about 60 minutes. The liquid looked pretty well absorbed.
I decided to make two versions, the black (chocolate) and the white (vanilla). The chocolate version added chopped bittersweet chocolate, the vanilla version called for vanilla extract. Then it was into the fridge for a cool down. Plastic wrap went on top. I am anti-skin even on pudding I refuse to eat.
I dished out a little bit for the three members of the family who will eat rice pudding.
See, this week I got smart and put all the bowls together. Now we'll never know which was the boy's, girl's, or husband's. Bwah ha ha ha.
The verdict was pretty unanimous. Everyone liked the puddings. The rice was cooked enough, and it wasn't soupy as I'd heard from other bloggers. There was a strong preference for the vanilla version. I'm not sure I'll ever make this again, but if I do, it's the vanilla. I think if I'm making pudding again, it's Dorie's chocolate pudding.
I'm not making the next recipe. It's a Thanksgiving Twofer Pie. It's a double layer of pumpkin and pecan pie. First of all, my dislike of pumpkin is well documented, and second, we have a tree nut allergy at our Thanksgiving host's house. I will be making Double Gingersnaps, Cashew Brittle (for our house) and my favorite appetizer ever. Come back to see what it is!
Check out the recipe on Isabelle's blog: Les Gourmandises d'Isa.