Difference between revisions of "Italian Rice Pudding"
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Italian Rice Pudding | Italian Rice Pudding | ||
Revision as of 16:15, 11 April 2012
| Italian Rice Pudding | |
|---|---|
| Category: | Rice recipes |
| Servings: | 8 |
| Time: | 1½ hours |
| Difficulty: |  |
| 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
- Bring water to a boil, add rice, salt, and butter
- Cover, lower heat to simmer and cook for 20 minutes.
- Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.
- Bring to boil over direct heat.
- Place over simmering water in double boiler and cook for 45 minutes.
- Remove cinnamon stick and lemon peel.
- Pour rice mixture into a 2-quart casserole and allow to cool.
- Sprinkle with cinnamon powder.
Tips, Notes, and Variations
- Mixture will thicken as it cools.
- Best at room temperature or slightly warm.
