After all the cooking failures I’ve had, you would think I would know which recipes to follow exactly and which ones can be open to interpretation.
Turns out, rice pudding is probably one of those recipes I should have actually followed.
This rice pudding didn’t turn out bad, but it wasn’t really great, either. And, after all the Food & Wine recipe successes, I know this failure is my fault. I tried to change too many things!
But I’m sure the recipe for this Coconut Arborio Rice Pudding is delicious. It’s my changes that made the difference and using the wrong rice wasn’t a good idea.
Tip 1: Don’t use leftover brown basmati rice in place of the arborio. It just won’t work the same!
Tip 2: Starting with UNcooked rice (even if I did use the basmati) would have made a difference in the outcome.
Tip 3: Definitely try using coconut + almond milks to make this. Maybe the texture wasn’t right, but the flavor was delicious!
Guess this means I’ve still got some work to do when it comes to rice pudding. It’s a good thing I don’t mind mess-ups in the kitchen!
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.