Made it today, but we didn't like it very much... 25 mn was not enough to cook arborio rice to perfection. It cookek about 35 minutes and I added almost 1 more cup of milk. But I think it would have been too much if it was basmati.
A little too sweet to our taste.
This is the best rice pudding recipe. I like to use very short grain rice because I love the creaminess of the milk. Definitely my go to rice pudding recipe
I first made this recipe when it was published in the magazine. Now I make it quite often. This is my go to recipe for comfort food.
Something is wrong with this recipe.
I think you need cooked rice or way increase the cooking time.
I think you need more rice or a lot less milk.
Average rice pudding, flavor is good, but nothing special. This is another typical recipe, that is ok, but I look for outstanding coming from Fine Cooking.
An excellent, custard-style rice pudding. I used vanilla extract (1/2 tsp.) instead of a vanilla bean since I didn't have any on hand. I'm sure it would have been excellent with vanilla bean, but it was delicious with the extract. I used basmati rice, which has a lovely floral flavor and a nice texture. It was rich but not heavy and quite easy to make. PS: I love these repertoire recipes! I feel like they are a mini, long-term cooking class for mastering the basics. Keep up the good work, FC!
You either love rice pudding or you hate it. Fortunately, I'm the former and this is just the way I like it.
feels like velvet!
Worst version of rice pudding ever!
Even better with a pinch of nutmeg and ground ginger