On a very warm night around 10pm I suddenly became very hungry. I had put the kids to sleep and my hubby was not home yet from his class. I flipped through my book of recipes to see if there was something I could make that wouldn’t take an hour, but would fill me up enough.
I came across a recipe I had copied out of one of Nigella Lawson’s books I had checked our from my local library months ago. Stove Top Rice Pudding…not something I would eat everyday, but the recipe made enough for one person and I had all the ingredients. Plus this would be the second recipe I was trying by Nigella. The first one sucked…so my confidence in this one was not much…if you get what I’m sayin’.
Two things I did not really think about until I started making the rice pudding was one it called for Arborio rice (which you have to stir…forever!) and the fact that it was 80 degrees in our condo. So you could just picture me cursing under my breathe about the heat and how I had to stand for 35 minutes stirring the crap out of this rice. All I kept saying to myself was “this shiz…better be good or I’m going to be so ticked if I end up eating a bowl of cereal”
But it was worth all the stirring…
Surprisingly this rice pudding came out very creamy and it tasted good. The next time I make it I will have to add some raisins ( my preference of course). But I do recommend this recipe. I’ve had many types of rice pudding and none of them are as good as my abuela’s…but this one will do for now.
Try it yourself…just not on a freakin’ hot day and when you’re prepared to stir for 30 minutes!
Stove top Rice Pudding
adapted from Nigella Express
*the way Nigella writes recipes are a bit wonky, as if she’s talking to you in the kitchen in her own English way…cute..but kind of annoying too.
2 3/4 cup whole milk
1 heaping tablespoon unsalted butter
2-3 tablespoon sugar
1/4 cup Arborio or Vialone Nano rice
1/2 teaspoon good vanilla extract
2-3 tablespoon heavy cream, the thicker & fattier the better
Heat the milk in a small saucepan. When it’s about to boil (steaming), but don’t let it, turn off the heat. Mel the butter and a tablespoon of sugar in a heavy-based saucepan (2 quart non-stick is best). When hissing away in a pale caramel pool, add the rice and stir to coat. Gradually add the milk, stirring the rice all the time, and letting the milk get absorbed in the swelling rice before adding the next bit of milk. To see when the rice pudding is almost ready, start tasting at 20 minutes, be prepared to keep stirring for 35. You may want to add more milk, if the rice tastes cooked before all the milk is absorbed, don’t use all of it (I used most of mine).
When the rice feels as it should, thick, sticky, & creamy take it off the heat and beat in another tablespoon or two of sugar (add more if you want), the vanilla and as much cream as you like (2-3 tablespoons). Enjoy!