Grandma’s favorite treat was Kozy Shack rice pudding. She loved it whenever I brought her some as a surprise when visiting, I’ve been trying to create something close to it but was never truly satisfied. Yesterday, I came across a recipe from the King Arthur Flour site for Vanilla Rice Pudding. When previewing the recipe, it appeared to have a promising creamy texture I was trying to find. Thus, my adventure began in making a Creamy Rice Pudding.
Examining the recipe, I saw it called for whole milk which I don’t normally buy. I wasn’t about to venture out in the nor’easter just for milk, so I chose to use the 1% milk I had on hand. My cupboard didn’t have the specialty vanilla extract/flavorings. Perhaps I should buy some from their catalog to try. There’s so many things I want from it that I’ve created my own wish list. Until then, It will just be my generic vanilla extract. Because the texture of risotto is so creamy, I relied on the Arborio rice, which gives off plenty of starch, for this desired consistency. Raisins are optional, but I prefer to add some; Nutmeg is my favorite spice to use here as I believe it compliments the vanilla flavor well.
This may be served warm or chilled. Either way, it’s perfect! Each mouthful is comforting, not to mention the sweet memories of days spent with grandma. The next time I make it, I’ll provide more pictures of the process, Until then, I’ll just let the pictures of the final product entice you into making some. It’s unfortunate that these are not scratch and sniff. Enjoy!
Here’s a close up showing the freshly grated nutmeg on top. Can you smell it yet? If not, you better go make some. What a special treat evoking special memories of grandma.
Prep time:
Cook time:
Total time:
Serves: 2 cups
- 2 c. milk( I used 1%)
- 1 c. heavy whipping cream, divided(3/4 c., ¼ c.)
- ¼ c. sugar
- 2 T. butter
- 1 t. vanilla, divided, (1/2 t., ½ t.)
- ½ c. Arborio rice
- ¼ c. raisins(optional)
- ½ t. nutmeg
- Over medium heat, bring milk, ¾ cup cream, sugar, butter, ½ t. vanilla, rice and raisins(optional) to a simmer, reduce heat.
- Continue to simmer for approximately 30-40 minutes, stirring frequently so rice doesn't settle on the bottom and stick. At this point it should be creamy and thick.
- Remove from heat and stir in the remainder of the cream and vanilla along with the nutmeg.
- Grind extra fresh nutmeg on top prior to serving.
- This can be served warm or chilled.
