I have made this rice pudding three times now. Twice with Arborio rice, which is very soft when cooked and used for risotto; and once, this morning, with short grain brown rice, which gives it wonderful chewy texture. I love both. I use maple syrup instead of sugar, and it makes the rice pudding even creamier. I don't use raisins, but I do sprinkle some ground cinnamon on top. Fantastic. The only rice pudding recipe I'll ever need. Reminds me of childhood, but this is even better. I didn't think that was possible, but it is. Make sure you make a double batch. I can assure you that you will want to eat a double portion!
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I have made this rice pudding three times now. Twice with Arborio rice, which is very soft...