Perhaps my favourite rice dish is rice pudding. It appears that, in whichever cuisines rice has spilled, there is a pudding made with it. There is the English version, obviously, but throughout the Middle East there are countless types: each country has its own.
1.5 litres of chicken or veal stock
150g of butter
1 finely chopped onion
500g of Carnaroli rice (or Arborio would do)
200ml of white wine
level teaspoon of saffron threads
2/3 of a cup of grated Parmesan
Bring 1.5 litres of chicken or veal stock to a simmer.
In a wide pan, heat 50g of butter, add 1 finely chopped onion and saute on medium heat until transparent - about a minute. Add 500g of preferably Carnaroli rice (or Arborio would do) and stir until the grains become transparent - about 2 minutes.
Add 200ml of white wine, allowing it to evaporate completely. Add 2 or 3 ladles of the stock and a level teaspoon of saffron threads. Stir constantly as the liquid is absorbed and add the chicken stock a little at a time as needed. After about 20 minutes add a couple of good pinches of salt and taste it. It should still be a little chalky. Remove from heat, stir in 100g of butter (at room temperature) in lumps and 2/3 of a cup of grated Parmesan.
Put the lid on and rest for 5 minutes.