Italian Rice Pudding
Italian rice pudding is a creamy dessert made with risotto rice, the same starchy grain used for Italian rice dishes. Because Arborio or Carnaroli rice releases starch as it cooks, the pudding sets into a soft, thick body without eggs or cornstarch. A cinnamon stick and a strip of lemon peel scent the half and half as it cooks gently over simmering water, and a dusting of cinnamon finishes it.
Instructions
Bring the water to a boil in a saucepan, then stir in the rice, salt, and butter.
Cover the pan, turn the heat down to a simmer, and cook for 20 minutes.
Transfer the rice to the upper part of a double boiler. Add the half and half, sugar, cinnamon stick, and lemon peel.
Set the upper pan over direct heat and bring the mixture to a boil.
Place it over simmering water in the double boiler and cook for 45 minutes.
Lift out the cinnamon stick and lemon peel and discard them.
Pour the rice mixture into a 2-quart (1.9 L) casserole and let it cool. It will thicken as it cools.
Sprinkle ground cinnamon over the top before serving. The pudding is best at room temperature or slightly warm.
Make it personal.
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