Sunday, October 16, 2011

Arborio Rice Pudding

1 cup water
pinch salt
1/2 T butter
1/2 cup Arborio rice
2 cups whole milk
4 T sugar
1 teaspoon vanilla extract or scrape out the seeds from on vanilla bean
a few dashes ground cinnamon
whipped cream, for serving

Preparing the pudding:
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, anywhere from 15 to 45 or so minutes, depending on your stove.

Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dusting of cinnamon.

Serves 4


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