It's basically the exact same process with slightly altered ingredients. I wonder which came first? I also wondered if anyone has ever served both, back to back. That would require an awful lot of stirring.
To me, rice pudding seems like a summer-month treat. Probably because it does not require turning on the oven to complete. And everyone knows that turning on an oven completely negates air conditioning and makes your electric bill one million dollars.
Okay. Maybe that's a slight exaggeration. That's just what my dad led me to believe when I lived with my parents growing up. Oven baking was strictly forbidden once the air conditioner was turned on for the summer. I give my dad a hard time about this from time to time, but the truth is I'm just as frugal.
Dad says we are "Cheap-mans." Which is a play off our last name, Chapman. 🙂
1/2 cup arborio rice
1 tablespoon butter
2 cups whole milk
1/3 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon vanilla extract
In a large saucepan, melt the butter over low/medium heat. Add in the rice and cook for a couple minutes until the rice grains become somewhat translucent.
Once the rice is ready, stir in the milk, half a cup at a time, stirring until most of the liquid has dissolved before adding more. It will take about 15-18 minutes of stirring for all the milk to become incorporated into the rice.
Then add the brown sugar and vanilla extract. These will both add additional moisture to the pudding, so continue stirring and cooking for another 2 minutes so some of the liquid can reduce.
Remove from the heat and allow to cool. If you plan to store your pudding in the refrigerator overnight, press some plastic wrap over the top of the pudding (unless you are one of those weirdos you really likes pudding skin; then just cover like you normally would).
I'm just kidding. You're not a weirdo.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.