Chef John's Classic Rice Pudding
Chef John uses a simplified one-pot method to make this creamy, comforting, crowd-pleasing rice pudding. It could become your new favorite dessert!
Excellent flavor! The first time that I made it, the rice wasn’t done but the water already run out. So make sure your rice is cooked. Also I soak my raisins in Marsala wine left over from tiramisu.
This is the Best Rice Pudding I ever tasted. It was delicious. Thank you , thank you as this is another recipe I have down.
I accidentally put 1.5 cups of rice instead of 1/2 cup so I had to adjust the recipe accordingly...it was FANTASTIC. Pretty easy to make as well. :-)
Oh my goodness, this is the BEST rice pudding! I didn't realize how much I missed it! So good that I doubled the recipe and made the doubled recipe three times in one week (I shared, I swear). I used Arborio rice instead of long grain white, because that's what I had. I also left the cinnamon out because I like to sprinkle it and nutmeg (oh, the nutmeg!) on top. I found that turning off the heat while the pudding was still a little soupy and letting it sit for a bit made the consistency perfect, whether shortly after cooling enough to eat without burning yourself or out of the refrigerator the next day. Sooo good, and makes me feel like a kid again. :-)
Excellent recipe. I had some rice already cooked, so I simply used that instead of making the rice from scratch. For my tastes, I went with double the amount of cinnamon, but that was the only change I made. I skipped adding the dried cherries, but it still tasted fine in my opinion. Thanks, Chef John!
Put dried coconut on top for garnish.