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
In a medium heavy-bottomed sauce pan, place rice, milk, sugar, and butter; stir.
Bring to a boil; stirring occasionally, being careful to not allow the mixture to boil over.
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.
Remove from heat and stir in vanilla and optional optional egg yolk.
Serve immediately or transfer to a storage container and cover; chill completely.
To speed the chilling process along, pour onto a large rimmed cookie sheet before covering with plastic wrap and placing it in the fridge.
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.