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Fragrant Arborio Rice Pudding

Fragrant Arborio Rice Pudding
Prep Time
10 min
Cook Time
1h 5 min

This recipe uses some interesting spices like tonka bean (a fragrant spice with a vanilla-meets-clove-meets-almond sort of flavour) and long pepper for a little bit of heat. Note: Also allow 6 hours of chilling time for egg mixture.

Recipe by Dan Clapson using a mystery ingredient – condensed milk – from a Chopped Canada challenge.

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ingredients

¾
cup good quality Arborio rice, rinsed and soaked
6
cubes homogenized milk
¼
cup cane sugar
¾
cup sweetened condensed milk
2
egg yolks
1
large cinnamon stick
¼
tsp orange zest, grated
tonka bean, finely grated
¼
long pepper, finely grated
tsp ground nutmeg
½
tsp sea salt
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directions

Step 1

Place milk and sugar in a medium pot on medium-high heat and let it come to a simmer.

Step 2

Add in the rice, reduce to medium heat and let cook for 1 hour, stirring every 5 minutes or so with a spatula to make sure the contents on the bottom of the pot are not burning.

Step 3

Whisk together the condensed milk and egg yolks in a small bowl and temper with some of the hot liquid from the pot.

Step 4

Stir egg mixture into the rice, reduce to low heat, add in spices, and let cook for 5 minutes.

Step 5

Place contents of pot into a bowl over an ice bath and stir to help cool. Cover and let chill in the fridge for at least 6 hours so flavours can infuse.

Step 6

Remove the cinnamon stick and portion out for serving. Can be served chilled or warm.

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