Rice Pudding

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DVO Recipe Center
Serves: 6

The key to this fabulously creamy, yet nearly fat-free dessert is arborio rice-a medium-grain rice typically used for risotto. Arborio rice releases its starch as it cooks, creating a creamy consistency. You can find it in better supermarkets and gourmet grocery stores. Like risotto, this dish must be stirred for about 20 minutes, but the results are well worth the effort. For a delicious variation, substitute ground cardamom for the cinnamon and omit the nutmeg.

3 cups low-fat (1%) milk
1/2 cup arborio rice
2 tablespoons raisins, chopped
3 tablespoons granulated sugar
1 cinnamon stick, or 1/4 tsp ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon Mexican vanilla
Pinch salt

1. In a heavy, medium saucepan, combine the milk, rice, raisins, sugar, cinnamon, and nutmeg; bring to a boil, stirring frequently. Reduce the heat to low and simmer, stirring constantly, until the rice is tender and the pudding is creamy and beginning to thicken, about 25 minutes. (The texture should be slightly thinner than you’d like; the pudding will thicken as it cools.)
2. Stir in the vanilla and salt; remove and discard the cinnamon stick, if using. Pour the pudding into a serving bowl or 6 dessert cups. Let cool slightly and serve warm or chilled. The pudding will keep, covered, in the refrigerator for up to 5 days.

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