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Creamiest Rice Pudding
This has become the top-selling dessert at my cafe...we've been using arborio rice instead of the long-grain variety, and finishing off with heavy cream instead of milk, and vanilla bean paste instead of extract. I think it's got a better texture, looks better after cooking for so long, and seems to be an even starchier variety of rice...it comes out even CREAMIER in the end with these changes.
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Reviewed On:
Aug. 13, 2009
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