If you follow this recipe exactly, you will end up with a very delicious soup, not a pudding. I've made this 3 times and here are my modifications: use 50 ounces of milk instead of 64. Use whole milk. You will need slightly more than one cup of rice, approximately 1 and 1/8 cup. You'll have the most success if you use Alborio rice rather than long grain rice. Definitely bring the milk, rice, and sugar to a boil before you turn down the heat. Only turn down the heat to 3 or 4, if you go any lower, the pudding will not thicken. It may need to simmer for more than an hour, you won't want to remove it from the heat until it has reached a thick consistency. If it still looks liquidey, it needs more time. Once I remove my milk mixture from the heat, I add a few tablespoons of brown sugar.
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If you follow this recipe exactly, you will end up with a very delicious soup, not a pudding....