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Rice pudding is best when soft and creamy. Arborio rice and whole milk make the best and creamiest rice pudding. Keep in mind that Arborio rice can absorb up to twice as much liquid than other types of rice. The pudding should have liquid consistency; it thickens considerably as it cools.

3 cups whole milk
1/2 cup Arborio rice
1/8 tsp salt
1/4 cup granulated sugar
2 Tbsp pure vanilla extract
sprinkle of nutmeg
2 Tbsp butter
1/4 cup golden raisins
1/2 cup whipping cream

• In a heavy bottomed saucepan, combine the milk, rice, and salt.
• Place over high heat and bring to a boil.
• Reduce the heat to medium-low and simmer until the rice is tender.
• Add more milk if needed.
• Stir the milk mixture often to prevent the rice from sticking to the bottom of the pan.
• When the rice is tender remove from heat, add the sugar, the vanilla extract and the ground nutmeg.
• Return to heat and cook until the rice pudding thickens.
• Remove from heat; stir in the butter and add the raisins.
• Spoon the pudding into serving dishes, cover with plastic wrap and chill.
• Serve rice pudding with sweetened whipped cream.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!