So you know a while back I was talking about doing a classics, well, here is the first one; Rice Pudding. I freaking love this stuff, whenever my mum came home with ambrosia it pretty much made my week/month. This pudding is my childhood in a can, except this is home-made which kind of makes it a little bit more classy. However this is not fancy, this is common. This is warming comforting milky goodness.
Listen to Common People whilst making this, stop feeling classy right now!
I stole this from Joy the Baker, man I love that women!
Risotto Rice Pudding with brown sugar and vanilla
2 tablespoon unsalted butter
1 cup Arborio rice
3 1/2 to 4 cups milk
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
large pinch allspice
1 vanilla bean, split and scraped (we use the seeds only for this dish) (or 1 tablespoon pure vanilla extract) – I used Vanilla bean paste, I love this stuff!
Berries for topping – I used frozen Raspberries!
In a medium saucepan, over low heat, scald 4 cups of milk. Bring the milk to just under boiling, turn off the flame and let it rest.
In a large saucepan, over low heat, melt the butter. Add the rice grains and stir to coat. Ladle in just enough hot milk to cover the rice. Stir (with an awesome wooden spoon, if you have one) over the low flame. The rice will begin to absorb the milk. When the milk is almost fully absorbed, ladle in more hot milk. Stir until absorbed. Continue this process, standing over the stove, stirring milky rice. Taste the rice as you near the end of the milk. You may only need 3 1/2 cups instead of 4. As you add the last bit of milk, also incorporate the sugar, salt, spices, and scraped vanilla beans. Stir well to combine.Stir over low heat until the milk is gone and the rice is tender, with just a hint of a toothsome bite. About 15 minutes.
Serve warm or cold, I prefer warm. Like a hug for your belly. If you want it thick cook it longer!
Rice pudding will last, in an airtight container in the refrigerator, for up to 4 days. Good luck with that.