Rice Pudding Ingredients:
Makes 2 Chambord Rice-tinis
- 1 cup Arborio Rice
- 1/2 cup granulated sugar
- 8 cups of whole milk (2 quarts)
- 1 Tbsp. Vanilla Extract
- 1 – 3” Cinnamon Sticks
Preparing Pudding:
- Using a heavy sauce pot (see Mrs. P’s pot fav below) – pour milk into the pot and begin to heat on low temperature
- Using a whip or slotted spoon, stir in the sugar evenly into the milk
- Add the vanilla and cinnamon sticks – stir regularly
- When milk comes to a boil add the rice – stir to ensure the rice is loose and not sticking to the bottom of the pot
- Allow the mixture to come to a boil again – stirring continuously
- Once bubbles rise through the mixture, shut off the heat and continue to stir for 1-minutes to begin cooling
- Remove pot from the stove, set on cooling rack until pudding reaches room temperature
- Refrigerate for 2-hours or until firm – then follow the prep steps for your Chambord Rice-tini
Oops . . . in this photo her pot is filled with
Mrs. P’s smooth and creamy Turkey gravy! https://www.stroudsmoor.com/best-turkey-gravy/
Prep Ingredients:
- Bowl-shaped stemmed mega-martini or rounded-bowl red wine glass – 12 oz.
- Fresh Strawberry sauce – another of Mrs. P’s recipes to come – for now use sliced fresh berries
- Whip cream – fresh preferred, but if making in advance of serving non-dairy is an option
- Whole strawberry – for garnishing the top (try dipping in chocolate if you have the time)
- Rice pudding – chilled for a minimum of 2-hours to allow it to set and stiffen
- Chambord – about 1oz. (or be generous if you like)
Prep Steps:
- Ladle into the bottom of your glass one tablespoon of strawberry sauce (or fresh sliced berries) – to ensure the tase is good to the last spoonful
- Pour .5 oz. (or more) of the Chambord over the berries
- Scoop in the rice pudding until half the glass is full – repeat steps one and two
- Another scoop of rice pudding
- Finish with whipped cream
- Garnish the whipped cream with a strawberry flower, or chocolate dipped berry on top
- Enjoy!!!
The legend of creamy, dreamy Arborio Rice started in its namesake town, Arborio, located in the Po Valley of Italy. Grown currently in US states of Arkansas, California and Missouri. It is a short-grain pearly white rice, when cooked it becomes round and creamy. It’s flavor blends well with sweet and savory recipes – like rice pudding or risotto. It is rich in carbohydrates and high in protein. Arborio is easy to digest and is packed with vitamins and minerals like Vitamins A and C. Healthier than you think . . .
Many have used long-grain white and other types of rice for their pudding recipes – boiling and baking to make their version of this creamy delight special. But, the best rice pudding on the face of the earth is made in Mrs. P’s kitchen, so give her recipe a try and enjoy a Chambord Rice-tini!
