Arborio rice is creamy and delicious and is very easy to make at home in the rice cooker. You can also cook it on the stove with the addition of chicken broth and parmesan to prepare an appetizing risotto. Alternatively, you can make an extra delicious pudding using the oven. The recipes are simple to follow and the result will be mouth-watering.
Ingrediants
White Rice Cooked in the Rice Cooker
- 400 g of arborio rice
- 800 ml of water
For 4-6 people
Cooked Risotto in a Pot
- 2 tablespoons (30 ml) of extra virgin olive oil
- 1 medium golden onion, finely chopped
- 750 ml of chicken broth
- 400 g of arborio rice
- 125 ml of dry white wine
- 2 tablespoons (30 g) of butter, cut into cubes
- 200 g of grated Parmesan cheese
- Salt and black pepper to taste
For 6 people
Oven-Baked Rice Pudding
- 100 g of arborio rice
- 100 g of sugar
- A little pinch of salt
- 950 ml of whole milk
- 2 tablespoons (30 g) of butter, cut into cubes
- 1 vanilla bean (optional)
For 6 people
Steps
Method 1 of 3: White Rice Cooked in the Rice Cooker
Step 1. Put the rice in a colander and rinse it until the water runs clear
Pour 400 g of arborio rice into a fine mesh colander and hold it under running tap water. Rinse it with cold water until you see perfectly clear water dripping.
Rinsing the rice serves to keep the grains separated during cooking
Step 2. Put the rice in the rice cooker and add 800ml of water
If you want to use a different amount of rice, stick to the 1: 2 ratio of rice to water. For example, if you want to cook 200g of rice, use 400ml of water.
Variant:
to make risotto in the rice cooker, replace the water with the chicken broth. When the rice is cooked, add 100 g of grated Parmesan directly into the rice cooker.
Step 3. Close the lid and turn on the rice cooker
The methods for switching on and off may vary depending on the model. In most cases, the rice cooker switches itself off when the rice is cooked or switches to keeping food warm.
Arborio rice takes about 30 minutes to cook in the rice cooker
Step 4. Shell the rice to separate the grains, then let it rest for 10 minutes before serving
When the pot shuts down or switches to keep warm, open the lid and gently mix the rice with a wooden spoon to grind the grains well. Then close the lid and let the rice sit for 10 minutes so it can finish cooking.
If the rice is left over, you can keep it for a few days in the refrigerator in an airtight container
Method 2 of 3: Cooked Risotto in a Pot
Step 1. Bring 750ml broth to a boil over medium-low heat
Pour the broth into a large pot and heat it over medium-low heat. Leave the pot uncovered to be able to see when the broth begins to simmer.
You can prepare the other ingredients of the risotto while the broth is heating up
Step 2. Fry an onion over medium-low heat for 5-8 minutes
Heat 2 tablespoons of extra virgin olive oil in a large saucepan (with a capacity of 5 or 6 liters) over medium-low heat. Add chopped onion and stir frequently as it wilts. It must become soft and transparent.
Be careful not to burn the onion otherwise it will acquire a bitter taste and transfer it to the risotto
Suggestion:
for a more complex flavor, you can add 2 chopped garlic cloves along with the onion.
Step 3. Add the rice to the onion and toast it for 2-3 minutes
Pour 400 g of arborio rice into the pan with the fried onion and toast it over medium-low heat until all the grains are evenly coated with oil.
The rice grains must remain white in the center and become transparent on the surface; also, as they toast, they should release a good scent
Step 4. Pour the wine into the pot and let it evaporate for 1 minute
Slowly add 125ml of dry white wine and adjust the heat to medium. The wine must boil briskly so that the alcohol can evaporate.
- Never stop stirring as the alcohol evaporates to prevent the onion from sticking to the pot.
- Use a dry white wine, for example a Sauvignon Blanc or a Pinot Grigio.
Step 5. Add the chicken stock, one ladle at a time
Take a ladle that can hold about 150-200ml of broth and add the liquid to the pot a little at a time. Immediately start stirring again after pouring a ladle of broth.
The rice will gradually absorb the broth until it becomes soft
Step 6. Continue adding the broth and let the rice cook for 18-22 minutes
When the rice has absorbed the first ladle of broth, add another. Continue adding the broth and stirring as the rice absorbs it. The risotto must have a thick and creamy consistency.
Taste the rice to see if it is cooked. The beans must be tender and must no longer show the white core in the center
Step 7. Turn off the heat and add the butter, Parmesan, salt and pepper
Add 2 tablespoons (30 g) of diced butter along with 200 g of grated Parmesan cheese. Taste the risotto and season with salt and pepper to your taste. Serve it hot.
- If the risotto seems too thick, you can add a little more broth.
- If the risotto is left over, you can keep it in the refrigerator in an airtight container for up to 5 days.
Method 3 of 3: Baked Rice Pudding
Step 1. Preheat the oven to 165 ° C and butter a pan to make it easier to remove the pudding once cooked
Take the stick of butter to pass it on the bottom and on the sides of a baking pan with a capacity of 2 liters.
Step 2. Pour the rice, sugar and salt into the pan (you can also add a vanilla bean if desired)
You can pour 100 g of arborio rice, 100 g of sugar and a small pinch of salt directly into the greased baking sheet. If you want, you can also add a vanilla bean to enrich the flavor of the pudding.
If you want the pudding to have a more intense vanilla flavor, cut the berry lengthwise and gently scrape the inner walls with a knife to remove the seeds, then add both the berry and the seeds to the rice
Savory version:
combine 300 g of arborio rice with 1 liter of chicken broth in a cast iron saucepan with the lid on (you can use the "Dutch oven" or "Dutch oven"). Cover the pot and cook the rice in the oven at 175 ° C for 45 minutes. When cooked, remove the pot from the oven, add another 250 ml of chicken broth and 125 ml of white wine. Just before serving the salty pudding, you can also add 100 g of grated Parmesan cheese.
Step 3. Pour 950ml whole milk over the rice, followed by the butter cubes
The milk will mix with the rice, sugar and salt. You can mix the ingredients gently if you want to make sure they are well blended. Finally, spread 2 tablespoons (30 g) of diced butter into the pan.
During cooking, the butter will melt making the pudding even richer and creamier
Step 4. Cook the pudding for 1 hour and 45 minutes, stirring frequently
Place the pan in the preheated oven and let the pudding cook until the rice has absorbed half the milk. Stir it every 10-15 minutes to make sure it cooks evenly.
The top layer of the pudding will darken as it cooks. You can mix the rice to re-incorporate the top layer into the rest of the pudding so that when cooked, it has a uniform texture and color
Step 5. Remove the pudding from the oven and let it rest for 10-15 minutes
Don't worry if the milk has not yet been completely absorbed when cooked: you can remove the pudding from the oven as soon as the rice has softened. Place the pan on the stove and let the pudding rest for 10-15 minutes. During this time, the rice will continue to cook and absorb more milk.
Do not leave the pudding in the oven until all the milk has been absorbed, otherwise the rice will be dry and chewy
Step 6. Serve the pudding with a sprinkle of cinnamon
You can serve it warm, at room temperature, or put it to chill in the refrigerator. Add a sprinkle of cinnamon to make it even tastier and more inviting. Those with a sweet tooth can also add a puff of whipped cream.
If the rice pudding is left over, you can store it in the refrigerator in an airtight container for up to 3 days
Advice
- White rice and salted rice pudding can be used to accompany braised meat or roasted vegetables.
- Try adding some fruit compote to the rice pudding (in the sweet version) to make it even more delicious.
