Comments on: just (arborio) rice pudding

By: Dana

Dana — Fri, 15 Feb 2008 22:19:00 +0000

Omg, rice pudding is THE comfort food. I love love love it.

By: Chris

Chris — Mon, 04 Feb 2008 19:51:44 +0000

Thanks for commenting on my blog about BlueBird. I’ll put the NSAI info on the entry. Also, since you commented, I found your blog. . . I’m commenting on your polenta entry, too.

By: deb

deb — Sun, 03 Feb 2008 20:44:07 +0000

I’m glad you liked this. I happened upon the recipe after making a very complicated hour-plus baking time version that still tasted undercooked to me. I took what I thought was its best asset–the bay leaf–and added it to this simpler recipe. I love both the egg yolk and orange rind ideas and want to try them next time, so thank you!

By: FireDog

FireDog — Sat, 02 Feb 2008 21:01:38 +0000

OH,Oh,Oh,Oh,Ohhhh!
I’m a fool, anybody’s fool for rice pudding….

By: Donald

Donald — Sat, 02 Feb 2008 15:23:59 +0000

I love rice pudding. My stepfather used to make it for us. He was Greek. But, you know, never, Arborio, just white rice. I must say write, that looks scrumptious!

Oh and by the way, you have been tagged.
http://mrorph.com/foodblog/a_stub.php/2008/02/02/7_things_about_me

By: Maggie

Maggie — Sat, 02 Feb 2008 02:04:08 +0000

My husband loves rice pudding, so definitely gonna give this a try soon. Thank you!

By: clumsy

clumsy — Fri, 01 Feb 2008 21:13:29 +0000

Oh, I’ve never made rice pudding but I really need to. Thanks for including the recipe Claudia!

By: Casey

Casey — Fri, 01 Feb 2008 21:08:40 +0000

That candied orange peel would be fabulous in so many dishes. Love it!

By: democommie

democommie — Fri, 01 Feb 2008 12:19:47 +0000

Claudia:

Someday, when I don’t have ADD anymore, I will perhaps figure out how to do things like risotto and polenta. I actually make a sort of risotto with brown rice. It’s not the same as the real deal, for obvious reasons, but it’s still pretty good. I just really like brown rice.

I’ve never had any luck with polenta. I look at the package directions and try to follow them but the stuff seizes almost instantly. Maybe if I was to go to a villa in the Piedmont and stay there for a while… Having said that, my polenta is “wrong” but cut into wedges, grilled and finished with some sauteed veggies and a little fontina cheese, tres yummy.

Have you ever read “The Scavenger’s Guide to Haute Cuisine”? It’s a hoot. I was at the $ Store the other day and got a copy of “Great Chefs of the East” (1995) for a buck. It’s a soft cover companion book to the series of the same name, about American cookery. It’s got some great recipes and a lot of gorgeous presentation photos. They had about 50 copies, let me know if some folks want one.

By: claudia

claudia — Fri, 01 Feb 2008 00:52:47 +0000

well – i was half joking, but las paletas has made them before – but maybe milkier… really – these would probably be fabulous – but you might wanna puree it a bit and add milk or cream or water to get a slightly thinner consistency…

By: Ginger

Ginger — Fri, 01 Feb 2008 00:48:10 +0000

ooooh, rice pudding as a popsicle…that sounds really interesting! I might have to try that sometime…

By: Mary Coleman

Mary Coleman — Thu, 31 Jan 2008 21:28:49 +0000

The way to a man’s heart is through his tummy.
I haven’t had rice pudding in years. This looks wonderful, Claudia. I think I’ll try this for Groom. He loves pudding.