Risotto Rice Pudding – A Random Recipe Challenge

And it's lovely rice pudding for dinner again!

As a teenager I made a pretty fine rice pudding (if I may say so myself).  Every now and then the cry would come from the kitchen ‘Nicola, we have too much milk, could you make a rice pudding?’.

A child of the 80s, I learnt to make rice pudding in the microwave.  Pros: it’s quicker than baking it in the oven.  Cons: you have to watch it closely as it often heats too quickly and overflows.  Microwaved spilt milk?  Yeuch!

These days we buy milk as we need it, rather than having a regular delivery from the milkman and rice pudding hardly ever features at no 41.  So when Dom’s Random Recipe Challenge threw up Nigella’s Risotto Rice Pudding I was quietly pleased.   It also seemed very timely for the colder autumn evenings that have been reminding us winter is on the way.

Nigella says she was inspired to make this rice pudding because there are times when you need real rice pudding but it takes a good three hours to make one.  She notes that it takes about ten minutes longer than a savoury risotto as the rice should be softer and recommends tasting after about twenty minutes, although it might take up to thirty five.

A stove top rice pudding sounds good, doesn’t it?  Warning: it took me just over an hour; an hour of constant stirring.  I was reminded of the microwave days!  To be fair, the vanilla extract gave the pudding a lovely colour, and the arborio rice an al dente texture (maybe it could have been softer, but really, an hour??!).

Sorry Nigella, but I don’t think I’ll be making this again.  My stove top rice pudding will remain Green & Black’s white chocolate and cardamom (its the one in front in the picture above).  It doesn’t look as good, but the flavour is exquisite and it only takes about twenty minutes.

This month Dom paired up last month’s random recipe challengers to randomly allocate recipes to each other.  I was paired with the lovely Michelle from Food, Football & A Baby.  Head over to her blog to see what she cooked on page 23 of cookbook number 16. (and while you’re there, check out her chunky vegetable chilli with dark chocolate, it’s immense!)

5.0 from 1 reviews
Nigella's Risotto Rice Pudding
  • 700ml full fat milk
  • 1 tbsp butter
  • 2-3 tbsp sugar
  • ½ tsp vanilla extract
  • 60g arborio rice
  • 2-3 tbsp double cream
  1. Heat the milk gently in a pan. When it has almost come to the boil add the vanilla extract and take it off the heat.
  2. Melt the butter and one tablespoon of sugar in your usual risotto pan; when it's melted add the rice and stir to coat.
  3. Start slowly adding the warm milk, a spoonful at a time, letting the rice absorb most of the milk before adding the next spoonful. Honestly, this will take ages.
  4. When the rice has finally absorbed enough milk and its soft and creamy, take it off the heat and as much of the cream and remaining sugar as you like.
In true Nigella fashion, she quotes this as serving one person, but we shared it easily between three!

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4 Responses to Risotto Rice Pudding – A Random Recipe Challenge

  1. Dom says:

    I hate rice pudding…. it’s probably the one thing in the culinary world that I simply cannot stomach. I image this is left over from school dinner days but I can’t do it so I would have been gutted to get this recipe. Good old Nigella though for making you stir for an hour!!! Thanks so much for taking part xx

    • Nicola says:

      It’s also horrible to photograph as well Dom, all that white. You win some, you lose some!
      I do like rice pudding (especially when I add white chocolate & cardamom) but can’t stretch to semolina or tapioca – definitely reminiscent of school.

  2. Fair dues to you Nicola – an hour (!) I think I would have resorted to the oven or micro!!!!
    I love anything with cardamom so I would just love to try your white chocolate and cardamom recipe – proper comfort food!

    • Nicola says:

      I am a tenacious cook!

      Green & Black’s recipe: 115g rice, 75g sugar (v sweet though, I use about 30g), 400ml milk, 150ml single cream, ground seeds from 3 cardamom pods – all in a saucepan (boil then simmer) for 15-20 mins, stir a lot. Add 100g grated white chocolate & wonder why you don’t make rice pudding like this all the time. Serve with a marmalade & cointreau sauce…

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