Served Warm or Cold, This Pudding Will Satisfy Your Sweet Tooth!
0 Comment
Arborio rice, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, cinnamon, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, milk, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, rice pudding, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, unsalted butter, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Remember When Grandma Always Used To Make This? Yummy!
Rice pudding is cooked in a similar fashion as risotto, except it’s sweet versus savory. Using Arborio rice combined with milk and sugar, this pudding is incredibly simple to make while maintaining an impressive appeal.
When I was little, my grandmother used to cook a huge meal for our whole family right before Christmas. It was her way of bringing all of us together at least once a year, despite our busy lives. She always made a huge bowl of rice pudding for dessert, and she hid a single almond in there. Whoever got the almond, got a special Christmas present from her. Ahh, the memories! This recipe brought it all back to me.
With a creamy texture and cinnamon topping, once you take a taste you won’t be able to put your spoon down. This recipe serves 4 and is ready in under an hour. Customize your pudding by adding in dried cranberries, raisins, granola, or coconut for a different flavor.
Recipe courtesy of Leite’s Culinaria. Image credit Dimitris Siskopoulos.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I love to sprinkle my rice pudding with cinnamon. Yum!