Posts Tagged ‘arborio rice’

2 1/2 cups milk
1/2 cup arborio rice
1/8 tsp kosher salt
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 cup raisins
1/2 tsp cornstarch
1/2 cup whipping cream

In a medium, heavy bottomed saucepan combine milk, rice, and salt. Place over high heat and bring to a boil, stirring constantly with a heatproof spatula.

Reduce heat and simmer until the rice is tender (about 25 minutes), stirring frequently.

When the rice is tender (al dente), add the sugar and cinnamon. Cook another 5 to 10 minutes.

Combine cornstarch with whipping cream and add, stirring, into pudding. Cook until mixture thickens.

Remove from heat and add vanilla extract and raisins.

Serve warm with vanilla bean ice cream.

To serve chilled, transfer pudding to a bowl, cover with plastic wrap and refrigerate.

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1 cup arborio rice, rinsed
8 cups whole milk
1/2 vanilla bean, split and scraped
1/2 cup sugar
pinch kosher salt
1/4 cup whipping cream
In a large, heavy-bottomed pot, combine rice, milk, vanilla pod and seeds, sugar and salt. Over medium-high heat, stirring frequently, bring to a boil. Continuing to stir frequently, reduce heat and simmer 35-40 minutes, until rice is tender and liquid absorbed. Remove pod, stir in cream and transfer to a shallow glass baking dish (the greater surface area will allow quick cooling and prevent early spoilage). Cover with plastic wrap, making contact with the pudding to prevent a skin from forming. Cool for half an hour then transfer to the fridge to chill before serving.
Optional: For chocolate rice pudding, stir in 3 oz of good-quality chopped dark chocolate along with the cream, stir until melted and combined.

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