Guess what, it is Tuesdays with Dorie day. I love Tuesdays especially when it involves Dorie. The wonderful Isabelle of Les Gourmandises d’Isa picked one of our favorite desserts, one that goes back to both of our childhoods as well as cultures – Lenny, being Portuguese and I, having Basque influence in my life. We both remember our great-grandmothers, our grandmothers, and even our mothers making rice pudding. It is a very comfortable ending to a meal. The only thing with old family recipes is that they seem to come out a bit dry or too gummy 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 the Arborio Rice Pudding recipe and she is pure perfection.
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 bit 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, for this very fun and challenging recipe.
Thank you for joining us at the Chez Us table; we love having you here.
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