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Comfort Me with Rice Pudding

Date: Nov. 13th 2006
Category: Sweet Snacks, Comfort Food
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Today would be a day that I would describe as the "typical" Autumn day. Not "the perfect" Autumn day … the typical one. Grey skies, leaves blowing here and there, quiet, and chilly, bordering on cold. A "perfect" Autumn day would have been basically the same, except the gray skies would be lightened by the sun.

As far as I know, there’s only one way to deal with typical Autumn days and that’s the application of a variety of comforting dishes to your stomach. Apply directly and as often as necessary.

As many of you know, Orchidea and I are hosting an event called "Dishes of Comfort" where we’ve asked bloggers to share a comforting dish with all by November 15th. It could be a dish from your childhood or perhaps a dish you learned to make when you first left home. Whatever the origin, it should be something that puts a smile on your face every time. I’ve already talked to you about le patatine fritte and how they are the very essence of comfort for me.

But another dish that does it for me every time is rice pudding. And this is most strange as I’ve only been eating rice pudding for about three years. I grew up eating rice and lots of it, but always in savoury dishes. I first heard about rice pudding from a close Swedish friend who explained that it was one of her husband’s specialties. Each Christmas, they would enjoy his stellar rice pudding.

Intrigued, I searched out recipes for rice pudding and tried many before I settled on one that made me happy to the core. I like it for two reasons:  it’s easy and I don’t have to share it. Now there I go again, betraying my generous nature, but what can I do? We’re talking about hot milk, butter and vanilla sugar and plump grains of rice swollen with milky goodness.

Are you going to blame me for not wanting to share?

I learned to make this recipe from Nigella Lawson’s book Nigella Bites. The recipe is called "Stovetop Rice Pudding for Emergencies" and yields enough rice for one person. Say what you want about this woman, but she certainly knows how to indulge. And on days like today, I find it almost impossible to come up with reasons not to support her.

But today, in an attempt to expand my horizons, I decided to experiment a bit with my rice pudding so that I’d finally be able to participate in the Spice is Right event, which was originated by Barbara of Tigers & Strawberries with this round being hosted by exceptional Danielle of Habeus Brulee. The theme for this round is using a spice in a different way than you normally would. Well not only am I doing that, I’m using a spice I don’t normally use at all:  cardamom.

The idea of using cardamom struck me when I stared at my screen and began drooling over the Fried Cardamom Cookies made by Gattina. I know almost nothing about cardamom so I began doing some research and was surprised to discover that it’s actually part of the ginger family and that in some parts of the world, it’s revered for its medicinal properties. Like most spices, it’s best and most powerful in its unadulterated form. In this case that would be the actual cardamom pod, but I wasn’t about to hunt out cardamom pods. Instead, I visited my local gourmet shop and bought a small amount of the freshest ground cardamom.

The aroma was heady and almost pungent, but pleasing. I couldn’t imagine tossing a handful of this spice into any food (as I often do with cinnamon … seriously), but I could imagine sprinkling in just the tiniest bit.

So as my rice pudding bubbled away, flecked with vanilla bean and slurping up the hot milk I kept adding to it, I blessed it all with the tiniest pinch of cardamom.

Heaven! And all for me!

Ciao!

Rice Pudding For One (with Cardamom)

Adapted from Nigella Bites by Nigella Lawson.

  • 2-1/2 cups milk (the original recipe calls for whole milk but you can make it with any type of milk except skim)
  • 1/2 a vanilla pod, split down the middle (if you don’t have a vanilla pod, then use 2 tsp. vanilla extract)
  • 3 tbsp. butter, divided
  • 1 tbsp. sugar
  • 4 tbsp. arborio rice (or any rice used for risotto)
  • an additional 2 tbsp. sugar or 2 tbsp. vanilla sugar if you have any on hand
  • 1/8 tsp. cardamom (optional, you can also add more if you like)
  1. In a pan, heat the milk. As the milk heats, scrape the seeds from the vanilla pod and add to the warming milk. If not using the vanilla pod, then add the 2 tsp. of vanilla extract to the warming milk and stir.
  2. Just as the milk comes to the boil, turn off the heat.
  3. In a large, wide saucepan, melt 2 tbsp. of the butter with 1 tbsp. of sugar. As soon as the butter is melted and bubbling, add the rice and stir for 1 minute.
  4. Begin adding the milk to the rice, one ladle full at a time. Cook over medium-low heat, being careful not to scorch the rice. Stir constantly.
  5. As the milk is absorbed, add another ladle full of milk and continue cooking the rice.
  6. After about 20 minutes, taste the rice. If it’s plump and soft, then you know it’s cooked. If not, continue adding milk and cooking until the rice is done. If you need more milk, warm up some more.
  7. Once the rice is cooked and the milk has been absorbed, take the rice pudding off the heat and add the remaining tablespoon of butter, either 2 tbsp. of sugar or vanilla sugar and the cardamom if using. Mix well to combine everything.
  8. Enjoy!

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35 Comments

Greg

11/13/06 at 8:14 pm

I was wondering what that was in the middle of the picture.Butter makes it better and that applies to most any food.

Jann

11/13/06 at 8:32 pm

This is the all time comfort food for me! Also, the perfect time of year for such a dessert. Sometimes we make too many cakes and pies here in the US for holiday occassions and this is a nice deviation!

Jann

11/13/06 at 8:33 pm

This is the all time comfort food for me! Also, the perfect time of year for such a dessert. Sometimes we make too many cakes and pies here in the US for holiday occassions and this is a nice deviation!

JD

11/13/06 at 8:50 pm

One of my favorite all time dessert. It’s the creaminess and vanilla that makes me dance after I take that first spoonful of rice pudding in my mouth…Yes I have a life :O)~

Sarah Lou

11/13/06 at 9:08 pm

I love, love, love rice pudding. Always have, always will. I wanted to partake in the “Dishes of Comfort” but I would never meet the deadline, at this point. I can’t wait to read the posts, however!

Lisa (Homesick Texan)

11/13/06 at 9:24 pm

When I started reading this post, I said to myself, “Mmmm! Rice pudding…it’s so sublime with cardamom.” And what did you do but add cardamom to your pudding! Very cool! I want a bowl!
Grinding pods is fun, you should definitely try it. The only problem is they’re so fragrant you almost have to have a separate grinder just for them.

Kat

11/13/06 at 9:47 pm

very comforting post!

joey

11/13/06 at 9:57 pm

This is a comfort food for me too :) My mom makes arroz con leche, which is basically the same, and she uses carabao’s (umm, water buffalo? not sure…) milk which is much richer (read: fattier) than regular cow’s milk…yummy! :)

Danielle

11/13/06 at 10:29 pm

Yum! This is actually an Indian dessert that you have discovered by surprise, I think, and a fabulous one at that. Thanks for participating!

Lisa

11/13/06 at 10:39 pm

This pudding looks extra-good. Mmm, talk about comfort.

I still plan on making the pastina for your event! I might come in just under the wire, though. I found not pastina, but stelline, which will be fine.

Anyway.

Claire

11/13/06 at 11:09 pm

I’ve never had rice pudding and don’t really know if I would like it because I’m not a big fan of rice. HOwever, just the sound of it sounds comforting to me! BTW, I ordered that cookbook today. I decided to do the whole wait a few days to be sure I really wanted it before I bought it. I’m excited!

sher

11/13/06 at 11:37 pm

That picture is so lucious! When I started reading your post and saw it was rice pudding, I immediately thought of Nigella’s. And then I saw you had the same thought. I haven’t had her rice pudding in some time, and now I feel like I need to make friends with it again!

fanny

11/14/06 at 1:47 am

I’m off to make this one for breakfast. I currently got a flue and this is everything i need to comfort me!

- fanny

krista

11/14/06 at 2:33 am

Rice pudding is my favorite comfort food.

Clivia

11/14/06 at 3:34 am

Yum, yum, yum! We always have rice porridge which according to the recipe is very similar to this pudding on Christmas Eve, after Santa´s visit. We cook it with a cinnamon stick and serve with powdered cinnamon, caster sugar, a little butter and cold milk. And sandwiches with Christmas ham and mustard.

Tanna

11/14/06 at 6:54 am

Apply directly and as often as needed! You are too much.
I had never used cardamom until I did Dorie Greenspan’s Dimply Plum Cake. I had pods. The first time I baked it I only used two pods the second time I used 3. Now, I looking for things to put it in, it’s so beautiful.
Guess I’ll have to make some of this rice pudding but I’d best double the recipe or I’d fear I’d be the one to go without.

rowena

11/14/06 at 7:44 am

Anything with cardamom sounds heavenly!

hester

11/14/06 at 9:59 am

Ooh, Nigella Bites is my very favourite cookbook right now… I think I am a little bit in love with her - have you tried her Involtini? Delicious! Rice pudding slightly reminds me of school dinners - a big spoonful of sweet jam in the middle makes it perfect for me…

Megan

11/14/06 at 10:41 am

Oh, I absolutely love rice pudding! I’m really looking forward to reading about everyone’s comfort foods! My favorite rice pudding is topped with sweet stewed apricots and pineapple chunks - kind of different, but really good! This recipe looks fantastic!

Lis

11/14/06 at 10:59 am

Wow that looks so warm and ooey gooey good! I can totally see how this is rated as a comfort food.

I love the addition of cardamom, very nice =))

Sophie

11/14/06 at 1:32 pm

Rice pudding… and all my childhood comes back. At home, it was served with cinnamon.

Meeta

11/14/06 at 3:07 pm

Rice Pudding is not everyone’s fave. I remember when I took Tom to San Francisco to meet my family for the first time. My aunt had made a feast for us in the honor, including Indian rice pudding, which also uses cardamon. Well Tom was not sure what it was and took a large portion and as he spooned it in his mouth he looked at me and said “Is that rice pudding?” I cracked up because I knew he disliked it. At the same time my aunt asked him with a huge smile on her face “Tom, how do you like my rice pudding!” I had to laugh out so loud. It was rather funny. But I love your variation here. Looks divine. Maybe I’ll give it a try for Tom hehehe!!

carolyn

11/14/06 at 6:14 pm

My eldest son and I have just eaten some rice pudding - tinned rice pudding!I know it is nothing like the real thing but still James and I like it. But the whole family likes the home made version, I use a recipe from Deliah Smith - Eliza Acton’s rich rice pudding.

Julie

11/14/06 at 8:57 pm

I love Nigella (although her newest show has not impressed me much; the book is much better) and I love cardamom. However, here in Florida I am often wishing for a typical fall day.

Sarah

11/14/06 at 10:01 pm

This looks incredibly luscious–I’ve never made rice pudding before, but I think I will soon!

Ari (Baking and Books)

11/15/06 at 10:42 am

Rice pudding was also one of my favorite treats when I was child. I haven’t had it in years though, somehow mine will never be as good as Mom’s no matter how good a cook I become!

@

11/15/06 at 12:12 pm

I make a similar pudding - Indian style - called Rice Kheer…a mainstay in Indian festive cuisine! Probably the only difference is it is garnished with fried cashews and raisins, and no vanilla flavor involved. I must try your variation - sounds and looks yummy!

Orchidea

11/15/06 at 3:14 pm

Ohhhhhhhhhh… Rice pudding… che buono, mi piace tantissimo. Bella foto.
Ciao.

France

11/15/06 at 7:56 pm

Thank you for the recipe. I’ll probably try it soon.

Your blog is very nice. It’s one of my favourite blogs.

Monisha

11/16/06 at 11:29 am

what is more comforting than a bowl of rice pudding? With fragrant cardamom and vanilla, I’m sure I would need more than one bowl to satisfy my craving for this delight! Great entry for Dishes of Comfort!

kathryn

11/16/06 at 3:49 pm

What a lovely recipe and I completely understand the need for a rice pudding for one. Growing up in the UK my mum made the oven-baked version all the time, but dad was always given the major portion. I’m scarred by the constant jealousy!

aria

11/16/06 at 7:00 pm

oh my darling creampuff. i *love* rice pudding and this looks extraordenary.

vanessa

11/17/06 at 1:10 pm

comforting indeed. i love the lemon rice pudding listed in Laurie Colwin’s More Home Cooking. I’ve yet to try Nigella’s but from the looks of it, it is worth a shot. THanks for sharing.

Christine

11/21/06 at 11:12 pm

One of my most favorite things ever! My grandmother used to make this a lot and now my mom so it is definitely a comfort food for me because of all the memories it brings up.

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