TWD: White and Black Arborio Rice Pudding

Today I am taking a page out of Molly at Orangette's book and writing my post a bit differently. So, without further ado...telegram style:

Tuesdays with Dorie STOP Recipe this week - Arborio Rice Pudding STOP Selection comes from by Isabelle of Les gourmandises d’Isa STOP Made Chocolate and Vanilla STOP Topped with whipped cream STOP Sprinkled with cocoa STOP Still not a big fan of cold rice pudding STOP Still like this one better STOP My Dad is STOP He thought it was really good STOP Mom thought it was good too STOP Dad wanted to know where the raisins were STOP hahahahaha...no raisins at my house STOP Running behind on everything STOP Wish I was on vacation STOP Stopping now STOP

I will catch up more later everyone. It has been a hectic few days and doesn't look like it is going to stop anytime soon. I know everyone is busy though and since I haven't missed a TWD since I joined I wasn't letting this week stop me either.

I'm sorry I have been really lousy about getting around to comment to everyone else. I hope to get things a bit more under control and will fill you in later. Thanks for still coming here and leaving all the great comments. You have no idea how truly grateful I am for you all! Make sure to find out how everyone else did on their pudding this week.

Under Pressure - Caramel Apple Rice Pudding

I have had this idea for a rice pudding for a few years now. I wanted to use risotto rice (arborio), apples, nuts and a kind of caramel flavor. So, why haven't I tried it before now? Well, to be honest, I'm not a rice pudding fan. Rice pudding while I was growing up consisted of left over white rice with some milk and cinnamon. I really didn't like that, so I just never got around to trying something else.

A few years ago was the first time I had any kind of risotto and I was hooked. I was intimidated at first because everything said you had to stand and babysit the arborio rice while it cooked. Stir, add broth, stir, etc, etc, etc. Well, I don't often have time to consistently babysit any dish without having to take several breaks. Then I had heard about a way to make risotto in a pressure cooker. This sounded intriguing, but I'm often a bit of a purist when it comes to making things the traditional way. I don't like taking shortcuts because I always think it will somehow detract from the dish.

Here's the thing though. Over the past few years being a mom, I've come to discover that shortcuts aren't always a bad thing, and aside from that, sometimes shortcuts are just another way to make something. Not traditional, but still good.

So, I finally decided to get around to making this rice pudding idea thanks to Lis over at La Mia Cucina. The lovely Lisa is the host this month for Weekend Cookbook Challenge.

Lis decided that we should all break out the dutch ovens, crock pots and pressure cookers and see what we could come up with. Thanks to her I finally made this and it was well worth it.

Caramel Apple Rice Pudding
1 cup arborio rice
4 cups (1 qt) apple cider
1/2 cup unsalted butter
1 granny smith apple, peeled, diced
1/4 cup pecans, chopped
1/3 cup dark brown sugar, lightly packed
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
dash of kosher salt
2 oz cream cheese
1/4 cup heavy cream

whipped cream and ground cinnamon to garnish

Melt butter over medium heat, add the rice and cook, stirring occassionally, until slightly opaque, about 3 minutes.

Add the diced apple, pecans, spices, and brown sugar. Stir to combine, and allow the sugar to melt. Add the cider and stir. Clamp on the pressure cooker lid. Allow to heat up to low pressure level. Turn heat down low enough to maintain pressure. Cook for 5 minutes, turn off the heat and allow the pressure to release naturally.

Carefully remove the lid and add the cream and cream cheese, stir to combine and melt the cheese.

Spoon into serving dishes, top with some lightly whipped cream and sprinkle with a little cinnamon.