Guess what, it is Tuesdays with Dorie time and the wonderful Isabelle of Les Gourmandises d’Isa picked one of our favorite desserts, one that goes back to both of our childhoods and our cultures – Lenny, Portuguese and I, Basque. We both remember our great-grandmothers, our grandmothers, and our mothers making rice pudding. It is a very comfortable ending to a meal. The only thing with these old family recipes is that they seem to come out a bit dry or startchy no matter how much extra milk I add. I feel bad even saying this, but, I have tried and tried …. now there is a new girl in town!
Dorie always seems to have the “perfect recipe”. Every time I make a TWD recipe, it is right on, from serving size, to baking times and ingredients. This recipe was the exception ….. it was even easier, in fact it was the easiest rice pudding I have ever made. Basically, you gently simmer rice with milk and sugar, then add flavorings, I did use a vanilla bean instead of extract, which gave it a really nice warm taste and essence. T add a bit of fall to the recipe, I soaked unsweetened cranberries in a French orange brandy for 10 hours and then lightly drizzled it over the top – very good! The end result, it was ultra creamy with a slight bite of crunch (that texture we so love) thanks to the Arborio rice.
I served this after we had the Merguez Lamb stew dinner- it was the perfect ending to a wonderful meal, the flavors all really came together. This was definitely the easiest and the best rice pudding recipe I have ever made and it will become the go to in our house and you should make it yours as well.
Thank you, Isabelle!
moi aussi, c’est mon dessert préféré car ce n’est que de bons souvenirs d’enfance!
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