Tuesday, November 18, 2008

Tuesdays with Dorie: Arborio Rice Pudding, White, Black (Or Both)

This week's Tuesdays With Dorie selection could not have been more welcomed by my boyfriend. He loves rice pudding, but with all of the Dorie goodies I've been making, I haven't had time to make it in months. Merci beaucoup, Isabelle of Les gourmandises d'Isa, for saving me from a probable mutiny.

This pudding is made with arborio rice, which makes it extra creamy and much more special than goopy hospital food-style rice pudding. I thought about ways to spruce it up further, and decided to make rice pudding brulee with the help of my kitchen torch and some demerara sugar.

Brulee just makes everything taste better.

Thanks again to Isabelle for this week's wonderful selection! Visit her blog for the recipe. You can also visit Tuesdays with Dorie for the full list of bloggers. There are literally hundreds of new Dorie bloggers.


Parker November 18, 2008 at 8:13:00 AM EST  

Really nice brulees.

vibi November 18, 2008 at 9:34:00 AM EST  

What an ingenious idea to caramelize those!
I'm sure they must have been so great, they didn't really need it... but again, it probably gave them a very special humpf!
Creamy and crackly textures must have been really interesting!

Mevrouw Cupcake November 18, 2008 at 9:53:00 AM EST  

Yummy! I'm so with you, bruleed rice pudding is so much better then rice pudding with skin on top (blech)!

matty November 18, 2008 at 10:19:00 AM EST  

The brulee was fantastic!

chocolatechic November 18, 2008 at 12:25:00 PM EST  


Engineer Baker November 18, 2008 at 2:40:00 PM EST  

Boyfriend mutinies are tough - mine occasionally threatens when I make too many vegetarian dinners in a row :) And brulee makes everything better, I agree. Nice idea.

Anonymous November 18, 2008 at 5:21:00 PM EST  

The brulee top was pure genius! I'm kicking myself for not thinking of it. Great job!

The Food Librarian November 19, 2008 at 8:52:00 AM EST  

Wonderful! Yes, everything is better with brulee!!

Shari@Whisk: a food blog November 20, 2008 at 4:57:00 PM EST  

Great idea to add the brulee!

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