Steps to Make Corn Rice Pudding

Italian (Arborio) Rice Pudding

Very simple to make but so delicious!

Recipe Summary Italian (Arborio) Rice Pudding

A very rich, smooth, and creamy rice pudding with a hint of lemon. Pudding will thicken as it cools, but it's best served at room temperature or slightly warm.

Ingredients | Corn Rice Pudding

2 cups water

1 cup Arborio rice

1 tablespoon butter

¼ teaspoon salt

3 cups half-and-half

1 cup sugar

1 cinnamon stick

1 (1 1/2 inch) piece lemon peel, or more to taste

1 pinch ground cinnamon, for garnish

Directions

Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.

Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.

Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.

Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

I try to get the double boiler simmering before the mixture is ready to be added.

For a more subtle cinnamon flavor, add the cinnamon stick after putting the mixture into the double boiler.

Other risotto type rices will work, but Arborio and Carnaroli are the best.

Info | Corn Rice Pudding

prep: 10 mins cook: 1 hr 15 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings

TAG : Italian (Arborio) Rice Pudding

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