This week's recipe for Tuesdays with Dorie was Arborio Rice Pudding, either chocolate or vanilla. Being a fan of regular pudding as well as what seems to be its close relatives like yogurt and cottage cheese, I was all for trying this recipe. Unfortunately, all did not go as planned.
I got all of my ingredients together, and soon had the rice and milk simmering away on the stove. After the allotted time, when Dorie's recipe says that the rice should have absorbed 80 to 90% of the milk, my mixture still looked pretty watery. I ended up cooking the concoction for close to an hour, nearly ruining the pot in the process. And even then, the pudding seemed soupy. On top of that concern, I forgot to add the sugar until the last ten or so minutes of cooking. Whoops.
Unwilling to concede defeat, I stirred in the vanilla extract, lay a sheet of plastic wrap over the pudding, and placed it in the refrigerator to set. Six or more hours later, I dished some up for dessert after dinner, sprinkling a little cinnamon on top. The result? Still watery!! After reading some of the comments and complaints of other TWD participants, it seems that many upped the amount of arborio rice or cut back on the milk. Ah, well. In terms of taste, though, this dessert was sweet, cool, and light, perfect for a summer picnic or snack. For me, the biggest perk of this venture was the opportunity it afforded to use a number of my brand new pink mixing bowls from the Best Husband Ever!