Budino Di Riso - Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This rice pudding is made with Arborio rice, for a creamier result! Ingredients:
1/2 cup arborio rice |
8 cups whole milk |
1/2 cup sugar |
1 vanilla bean, split lengthwise (or use 1 tsp real vanilla extract) |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 large egg yolks |
1/2 cup heavy cream |
2 teaspoons real vanilla extract |
freshly grated nutmeg (optional) |
caramel sauce and/or whipped cream, for serving (optional) |
Directions:
1. Stir together rice, milk, sugar, vanilla bean, cinnamon and salt in a large saucepan over medium-high heat. Bring to a boil, stirring constantly.
2. Reduce heat to medium-low and simmer for 30 minutes, stirring every 5 minutes as the mixture starts to thicken.
3. Continue to cook until the rice is tender but not too mushy, 15 minutes longer. The milk will be thick and the rice tender, but the mixture should be a little soupy.
4. In a bowl, whisk together 2 egg yolks and cream and stir into cooked rice.
5. Continue to cook over medium-low heat for 2 to 3 minutes, until eggs are cooked through and pudding is creamy and glossy but still fairly soupy.
6. Remove from heat and stir in remaining vanilla extract. Grate a little nutmeg in, if you like.
7. Remove the vanilla bean, if you’ve used one.
8. Pour the pudding into a bowl and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, 2 to 3 hours.
9. Serve pudding as is, or layer in a parfait glass with caramel sauce and top with whipped cream.
10. Each serving: about 512 calories; 16 grams protein; 57 grams carbohydrate; 24 grams fat (14 grams saturated); 1 gram fiber; 171 milligrams cholesterol; 320 milligrams sodium.
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