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Chef John's Classic Rice Pudding
April 14, 2019

Oh my goodness, this is the BEST rice pudding! I didn't realize how much I missed it! So good that I doubled the recipe and made the doubled recipe three times in one week (I shared, I swear). I used Arborio rice instead of long grain white, because that's what I had. I also left the cinnamon out because I like to sprinkle it and nutmeg (oh, the nutmeg!) on top. I found that turning off the heat while the pudding was still a little soupy and letting it sit for a bit made the consistency perfect, whether shortly after cooling enough to eat without burning yourself or out of the refrigerator the next day. Sooo good, and makes me feel like a kid again. :-)

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