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.
8 comments:
Really nice brulees.
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!
Yummy! I'm so with you, bruleed rice pudding is so much better then rice pudding with skin on top (blech)!
The brulee was fantastic!
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.
The brulee top was pure genius! I'm kicking myself for not thinking of it. Great job!
Wonderful! Yes, everything is better with brulee!!
Great idea to add the brulee!
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