I was a little hesitant at first, because all of the comments on the TWD website were negative. A lot of people complained about having soupy pudding. However, Dorie herself posted this response:
Oh how I wish I’d seen this earlier. I’m traveling in Southeast Asia without a steady internet connection, so I didn’t see that you”re all making the rice pudding until a minute ago.
There’s a fatal typo in the recipe — the pudding needs to cook for 55 minutes, NOT 35 minutes. I posted this somewhere a while ago and am so sorry that I didn’t post it here sooner.
I know some of you had soupy rice instead of pudding and I’m deeply sorry.
With apologies — DorieLuckily, I'd read through the Q&A comments before making the pudding. As a result, I reduced the milk by 1/4 cup and cooked the pudding for about 1 hour. I wanted a thick pudding that I could eat while it was warm, instead of chilling in the fridge. For some reason, I think of rice pudding as a warm, comforting dessert.
I mixed half of the pudding with bittersweet chocolate and half with vanilla, cinnamon, & bourbon-soaked golden raisins. The vanilla version was really good! However, I didn't think this recipe was worth the hour+ it took to make.
So, next time I want rice pudding, I think I'll make it just like risotto...using Arborio rice sauteed briefly in caramelized sugar & butter, then mixed with whole milk (instead of stock)...a little at a time, letting each addition absorb into the rice to get creamy.
Sorry there are no pictures. It was after 9:00 pm when I ate the pudding, and the pictures were really horrible! Check out the other Tuesdays with Dorie bloggers for some great pics!