This week's Tuesdays with Dorie recipe was Arborio Rice Pudding, selected by Les gourmandises d’Isa. I had never made rice pudding up to this point. I've made bread pudding several times, but rice pudding is much more runny, and the preparation (while easy) is different. After making the pudding, I threw it in the refrigerator overnight to cool. When I woke up all I saw was runny liquid. I was worried that it hadn't thickened enough, but then I stirred a bit and found all the rice and raisins had settled at the bottom. Additionally, I may or may not have added an extra cup of milk - it was a very late night (bowling) and I sort of lost track of count mid-pour. Mixing everything up rectified the problem, and I got a delicious sweet breakfast this morning.
I made the vanilla version (Dorie's recipe offers both vanilla and chocolate) and added a cup of golden raisins while it was still hot. The mix of the vanilla and raisins go together nicely, but several types of fruit could be added in their stead.
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 412-413