Cookbook:Italian Rice Pudding

Italian Rice Pudding
Category	Rice recipes
Servings	8
Time	1½ hours
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Italian cuisine | Vegetarian Cuisine | Rice | Dessert

Italian Rice Pudding

Ingredients

• 2 cups water
• 1 cup risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.)
• ¼ teaspoon salt
• 1 tablespoon butter
• 3 cups half and half
• 1 cup sugar
• 1 cinnamon stick
• 1 piece of lemon peel
• ground cinnamon to garnish

Procedure

1. Bring water to a boil, add rice, salt, and butter
2. Cover, lower heat to simmer and cook for 20 minutes.
3. Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.
4. Bring to boil over direct heat.
5. Place over simmering water in double boiler and cook for 45 minutes.
6. Remove cinnamon stick and lemon peel.
7. Pour rice mixture into a 2-quart casserole and allow to cool.
8. Sprinkle with cinnamon powder.

Tips, Notes, and Variations

• Mixture will thicken as it cools.
• Best at room temperature or slightly warm.