Wednesday, March 3, 2010

Arborio Rice Pudding



Dave Lieberman's rice pudding:

Arborio Rice Pudding
Serves approximately 4

1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup arborio rice
2 cups whole milk
4 tablespoons sugar or Splenda
1 teaspoon vanilla extract
Ground cinnamon
Whipped cream, for serving (optional)

Add the first three ingredients to a medium saucepan and bring to a boil. Add the rice and reduce to heat to low. Continue cooking the rice until it has absorbed most of the liquid but is still al dente, about 10-15 minutes.

In another saucepan, bring the milk, sugar, vanilla and a couple of dashes of cinnamon to a simmer. Add the cooked rice. Continue cooking the rice over low-medium heat until it has absorbed most of the milk and the mixture starts to thicken and become creamy, about 10-15 minutes.

Pour the contents of the saucepan in a large bowl or baking dish. Cool to room temperature. Sprinkle a generous amount of cinnamon over the top. Cover and place in the refrigerator and chill for at least three hours. Serve with whipped cream.

2 comments:

AJ said...

this is really, really yummy.

janet said...

This looks creamy and delicious!

I hope you are all hanging in there, my heart and thoughts go out to you.