I don’t know what came over me when I re-discovered this recipe in my file. It’s clearly a cold-weather comfort food, best served warm and steamy from the pan. And the day I made it was one of those inching-toward-100° kind of days. But I drink my coffee hot all year long – no iced-mochas for me. So why not a cold-weather dessert in a warm-weather season?
This recipe is time consuming, but really worth the effort. The Arborio rice (typically used in risotto) gives the finished product a silky creaminess, but still maintains its form for a nice textural effect. While there are lots of varieties of rice pudding; I spotted a yummy looking recipe with mashed pumpkin and cinnamon perfect for a harvest meal, this one is pretty traditional. The cinnamon and vanilla have an almost savory quality, and the raisins add a burst of sweet. It really was one of the most satisfying desserts I’ve tried in a while – perfect for any season. Enjoy!
- 2 c cooked Arborio rice (or other long-grain rice if you don’t have Arborio)
- 3 1/2 c fat-free milk (I used 1%)
- 1/3 c sugar
- 1/4 c nonfat dry milk
- 1/4 tsp salt
- 2 large eggs, beaten
- 1/4 c golden raisins
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Directions for prepping rice:
- Combine 1 cup of arborio rice and 1 1/2 cups of water (or broth) in a heavy sauce pan and bring to a boil. Stir rice continuously and reduce heat to medium until liquid is absorbed. Add 3 more cups of water 1 cup at a time. Make sure you stir until the water is absorbed each time. The entire process should take about 20 minutes.
Directions for combined ingredients:
- Combine cooked rice, fat-free milk, sugar, nonfat dry milk, and salt in a large saucepan over medium heat; bring to a simmer. Simmer 30 minutes, stirring occasionally.
- Place eggs in a medium bowl. Gradually add half of rice mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan over medium-low heat; cook 2 minutes, stirring constantly.
- Remove from heat; stir in raisins and vanilla.
- Spoon 1/2 cup pudding into each of 8 bowls. Sprinkle 1/8 teaspoon ground cinnamon over each serving.