Arborio Rice Pudding with Caramelized Apples

May 5, 2010
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In keeping with the theme of Mother’s Day this week, I offer up the dessert I would be making my own mother to go along with this salad if she were in town this week. Rice pudding is one of her favorite desserts, but instead of having this with me on Sunday, she’s off gallivanting around the Italian countryside. Without me, I might add.

Most rice puddings are typically made with long grain rice. I made this one with arborio, a short grain rice with more starch in it, which is most often used to give the creamy texture to risotto. It also retains the character of the rice better and thus does not completely dissolve into mush when cooked.

The recipe for the pudding is really simple can be adapted to fit your needs and tastes. If you don’t want to take the time to make the caramelized …

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