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Makes you want to grab some of that food in the pics and rip it out of the screen, cooking is definitely something I have considered doing as an occupation.

<------ Rice Pudding


Introduction

This rice pudding is voluptuously creamy, with firm but tender grains of Arborio rice suspended in a creamy yolk-tinged, vanilla-scented, milky pudding. It’s always amazing to me how little rice you really need to make a good rice pudding; remember, it’s the milk that makes the dish, reducing as the rice cooks.

Ingredients
½ cup Arborio (risotto) rice
8 cups whole milk
½ cup sugar
1 vanilla bean, split in half lengthwise
¼ tsp. ground cinnamon
¼ tsp. salt
2 large egg yolks
1 cup heavy cream
2 tsp. pure vanilla extract
~ Freshly grated nutmeg (optional)

Steps

1. Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.

2. Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be very soupy, which is what you want. (As the pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding.)

3. In a bowl, whisk the egg yolks and cream together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for about 2 to 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Sprinkle cinnamon or nutmeg, if you like, onto the pudding. Remove the vanilla pod.

4. Pour the pudding into a serving bowl or individual serving dishes and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, about 2 to 3 hours. Serve cold.

Kat said:

Makes you want to grab some of that food in the pics and rip it out of the screen, cooking is definitely something I have considered doing as an occupation.

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Yes. This is not the thread to read when you're hungry.

Rice - absorption method. Makes nicer rice than boiling it. Easier too. And keeps more nutrition. And saves power

You need - Medium sized saucepan with close-fitting lid, heavy base stainless steel if you have it

Quantities:

1 cup or glass of rice to 2 of the same of water, or
2 cups of rice to 3 of cold water.

If you lose count, stick your finger in; the water should be up to the first knuckle joint above the rice, regardless of the quantities; you can use this method without measuring. Dont stick your finger in if you have started cooking it, yeoow. Stir once to loosen all the rice.

Some folk wash the rice first, I think this is a waste of water, time and nutrients

Next, cook it. Bring to the boil on high heat, watching carefully as it can boil over and make a mess. When it comes to a good rapid boil, stir it once then switch off the hotplate. Leave the pot on the hotplate and put the lid on. Let the rice sit for about 15 mins to cook. Dont peek, but once, maybe after 5 mins, take the lid off, give it a quick stir to loosen and replace the lid. At the end of 15 mins give it one more stir and it should be ready. Try some just to be sure and put the lid back on if not. Yay, no sieve to clean