Arborio Rice Pudding

from ButterYum

makes four 1-cup servings

Ingredients

• • 1/2 cup uncooked Arborio rice

  • 4 cups milk (your choice)

  • 1/4 cup sugar

  • 1 tablespoon butter

  • 1/4 cup raisins (optional)

  • 1/2 to 1 teaspoon vanilla bean paste or vanilla extract (to taste)

  • 1 egg yolk (optional - over the years, I’ve decided it’s unnecessary)

  • Sprinkling of cinnamon (optional)

Directions

• 1. In a medium heavy-bottomed sauce pan, place rice, milk, sugar, and butter; stir.

  2. Bring to a boil; stirring occasionally, being careful to not allow the mixture to boil over.

  3. If using raisins, add them now; reduce heat to a gentle bubble and stir frequently for about 15-20 minutes until the rice is plump and creamy (see note below) - don't walk away during this step.

  4. Remove from heat and stir in vanilla and optional optional egg yolk.

  5. Serve immediately or transfer to a storage container and cover; chill completely.

  6. To speed the chilling process along, pour onto a large rimmed cookie sheet before covering with plastic wrap and placing it in the fridge.

  7. Optional: sprinkle with a little cinnamon before serving.

Notes:

• • If you plan to serve the rice pudding hot, cook to desired serving consistency.

  • If you plan to serve it cold, it will firm up when chilled so stop cooking when the consistency is a bit looser than you want.

  • If you find your chilled rice pudding is too firm, stir in a little cream or half and half.