Buzz
There's a simple trick used by most restaurants to make creamy risottos or rich, flavorful puddings. They use Arborio rice, a type of small, round white rice. You can cook Arborio rice in a rice cooker like other rice types, but for an even better result, try cooking it on the stove with chicken broth and Parmesan cheese for a delicious risotto. To make a creamy dessert, bake Arborio rice with milk and sugar. This delightful pudding is even better when sprinkled with a little cinnamon.
Ingredients
Arborio rice cooked in a rice cooker
- 2 cups (400 g) Arborio rice
- 720 ml water
4 to 6 servings
Stovetop Risotto
- 30 ml olive oil
- 1 small yellow onion, finely chopped
- 3 cups (720 ml) chicken broth
- 2 cups (400 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 2 tablespoons (30 g) butter, cut into small pieces
- 2 cups (200 g) grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
6 servings
Baked Pudding
- 1/2 cup (100 g) Arborio rice
- 1/2 cup (100 g) sugar
- 1/4 teaspoon salt
- 4 cups (1 liter) whole milk
- 2 tablespoons (20 g) unsalted butter, cut into small pieces
- 1 vanilla pod, optional
Serves 6
Steps
Cook the Arborio rice in a rice cooker
Rinse the Arborio rice under cold water using a sieve. Place 2 cups (400 g) of rice in a fine mesh strainer under running water. Let the water run through until it runs clear, ensuring no milky residue.
- This step helps to prevent clumping during cooking.
Place the washed rice into the rice cooker with 3 cups (720 ml) of water. If you're using a different amount of rice, just remember the ratio: 1 part rice to 1.5 parts water. For example, if you're cooking 1 cup (200g) of rice, you’ll need 1.5 cups (360 ml) of water.
Variation: To make risotto in a rice cooker, substitute water with chicken broth. When the rice is done, stir in 1 cup (100 g) of grated Parmesan cheese into the cooker.
Close the lid and turn on the rice cooker. Depending on your model, you may need to select the "Cook," "Rice," or just turn on the power. Most rice cookers will automatically turn off when cooking is complete or switch to the "Keep Warm" mode until you unplug it.
- Cooking Arborio rice in a rice cooker typically takes around 30 minutes.
Fluff the rice and let it sit for 10 minutes before serving. Once the rice cooker switches off or goes into "Keep Warm" mode, open the lid and gently fluff the rice with a wooden spoon. Close the lid again and let it sit for another 10 minutes to finish the cooking process.
- You can store any leftover rice in an airtight container in the fridge for up to 6 days.
Stovetop Risotto
Simmer 3 cups of chicken stock over low to medium heat. Pour the stock into a large pot, set it on the stove, and turn the heat to low-medium. Keep the lid off to monitor when the stock starts to gently bubble.
- You can continue making the risotto while the stock heats up.
Sauté 1 onion over low to medium heat for 5-8 minutes. Heat 2 tablespoons (30 ml) of olive oil in a 5-6 liter pot. Add the finely chopped onion to the pot and stir occasionally for a few minutes until it softens and turns translucent.
- Be careful not to overcook the onion, as it will make the risotto taste bitter.
Tip: For enhanced flavor, you can add 2 cloves of garlic, finely chopped, and sauté them along with the onion.
Add rice to the pot with the onion and cook for about 2-3 minutes. Stir in 2 cups (400 g) of Arborio rice with the sautéed onion and cook over low to medium heat, stirring occasionally until the oil evenly coats the rice grains.
- The rice will release a pleasant aroma as it toasts. The outer edges will turn slightly translucent, while the center remains opaque.
Pour in the white wine and cook for about 1 minute. Gradually add 1/2 cup (120 ml) of dry white wine to the rice and increase the heat to medium. The wine will start to bubble and evaporate as it cooks.
- Stir constantly while the wine evaporates to prevent the onions from sticking to the pot.
- You can use dry white wines such as Sauvignon Blanc or Pinot Grigio.
Slowly stir in each ladle of hot chicken stock into the pot. Use a ladle that can hold 180 ml to 240 ml of stock, adding it to the rice while stirring continuously.
- The rice will gradually absorb the stock and become tender as it cooks.
Keep stirring the stock into the rice and cook for about 18 to 22 minutes. Once the rice has absorbed the first ladle of stock, add another ladle and continue stirring. Repeat the process as the rice absorbs the stock, making the rice creamy and rich.
- Taste a spoonful to check if the rice is cooked. The grains should be soft, with no hard center.
Turn off the heat and mix in the butter, grated parmesan cheese, salt, and pepper. Stir in 2 tablespoons (30 g) of diced butter along with 2 cups of grated parmesan cheese into the rice. Taste and adjust with more salt and pepper as needed. Serve the dish while it’s still hot.
- If you prefer a less creamy texture, you can stir in a little extra chicken stock to loosen the rice.
- Store leftover risotto in an airtight container in the refrigerator for up to 5 days.
Baked Pudding in the Oven
Preheat the oven to 163°C (325°F) and grease the baking dish. Rub a piece of butter thoroughly across the inside of a 2-liter baking dish. This will make it easier to remove the pudding after baking.
Place rice, sugar, salt, and vanilla bean (if desired) into a baking tray. Add 1/2 cup (100g) arborio rice, 1/2 cup (100g) sugar, and 1/4 teaspoon of salt into a buttered baking dish. For an extra flavor boost, you can also add a vanilla bean.
- To enhance the vanilla flavor, slice the vanilla bean lengthwise and carefully scrape the seeds out with a knife. Place both the pod and the scraped seeds into the tray.
Risotto variation: Combine 1.5 cups (300g) arborio rice and 4 cups (1 liter) chicken broth in a Dutch oven. Cover and place the pot in the oven at 177°C for 45 minutes. Afterward, remove it from the oven and stir in 1 cup (240ml) of chicken broth and 1/2 cup (120ml) of white wine. You can also mix in 1 cup (100g) grated parmesan cheese just before serving.
Pour 4 cups (1 liter) of whole milk and scatter butter on top. Once the milk is poured into the tray, it will combine with the rice, sugar, and salt. If you prefer, you can stir gently for an even mixture, then add 2 tablespoons (20g) of diced butter on top.
- The butter will melt during baking, making the rice creamy and rich.
Bake the pudding for 1 hour and 45 minutes, stirring occasionally. Place the baking dish in the preheated oven and bake until the mixture has absorbed about half of the milk. Stir the rice every 10-15 minutes to ensure the mixture is well combined.
- The top of the pudding will turn golden brown as it bakes. You can stir the top layer back into the mixture if you like.
Remove the pudding and let it sit for 10-15 minutes. After baking, the milk will still be in the tray, but you can take it out of the oven once the rice is tender. Place the dish on the stovetop and allow it to cool for about 10-15 minutes. The rice will continue to cook and absorb more milk.
- Avoid cooking it until all the milk is absorbed into the rice; otherwise, the pudding will become dry and tough.
Enjoy the pudding with a sprinkle of cinnamon on top. You can enjoy the pudding while it's still warm, let it cool, or chill it before sprinkling a little cinnamon on top. For a richer flavor, you can also add a spoonful of whipped cream on top.
- This arborio rice pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Tip
- Serve the white arborio rice with sautéed vegetables or braised meat.
- If you prefer a sweeter taste, you can add a spoonful of fruit jam to the pudding.
What you need
Arborio white rice cooked in a rice cooker
- Measuring cup
- Fine mesh strainer
- Rice cooker
- Spoon
Risotto cooked on the stove
- Large pot with a lid
- 5-6 liter capacity pot
- Measuring cups and spoons
- Ladle
- Knife and chopping board
- Spoon
Pudding baked in the oven
- Measuring cups and spoons
- Baking tray
- Spoon
