The Olive and the Caper: Adventures in Greek Cooking
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Peckish Sister from Central, FL
Excellent creamy rice pudding that turned a rich brown color from the raisins and the vanilla extract. I used the Arborio rice as recommended. Not having whole milk, I used a combination of two and zero percent fat milk. Since I have had trouble with either runny or overcooked rice pudding, I eliminated one cup of the milk. She does not specify how much of the optional additions to add, so I added an amount of black raisins equal to the amount of rice (and also the sugar). It cooked perfectly, thickened just right, and I liked this version made with Arborio rice.
(edited 27th February 2013) (0) comment (2) useful
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