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| Italian (Arborio) Rice Pudding |
"A very rich, smooth, and creamy rice pudding with a hint of lemon. Pudding will thicken as it cools, but it's best served at room temperature or slightly warm."
Ingredients :
- 2 cups water
- 1 cup Arborio rice
- 1 tablespoon butter
- 1/4 teaspoon salt
- 3 cups half-and-half
- 1 cup sugar
- 1 cinnamon stick
- 1 (1 1/2 inch) piece lemon peel, or more to taste
- 1 pinch ground cinnamon, for garnish
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H25M |
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- Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
- Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
- Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
- Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.
Notes :
- I try to get the double boiler simmering before the mixture is ready to be added.
- For a more subtle cinnamon flavor, add the cinnamon stick after putting the mixture into the double boiler.
- Other risotto type rices will work, but Arborio and Carnaroli are the best.
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