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Cinnamon-Scented Arborio Rice Pudding

Contributed By: Jannese | See all of Jannese's recipes
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Total Time:  45 Minutes
  6 Servings
This recipe uses Arborio rice, the same rice used for risotto. This results in an ultra-creamy texture, thanks to the super-starchy kernels.
RECIPE INGREDIENTS
1 cup Arborio rice
1 tablespoon unsalted butter
5 cups whole milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 vanilla pod, split and caviar scraped out
2 cinnamon sticks
2/3 cups heavy cream
DIRECTIONS
In a sauce pot on medium heat, heat 5 cups of milk with 1/4 teaspoon


of salt, 1/2 cup of sugar, 1 split vanilla pod, and


2 cinnamon sticks until it's just starting to bubble around


the edges, but not boiling.


Meanwhile, in a large pot,


melt 1 tablespoon of butter on medium heat, then add in the


arborio rice. Toast the rice in the butter for 1 minute,


to open up the kernels.


Lower the heat to medium-low, then


cook for 35-40 minutes, until the rice is tender and the


texture of the mixture has become rich and creamy. A good


way to tell that the rice pudding is done is dipping a back


of a wooden spoon into the mixture, and using your finger


to draw a line down the length of the spoon. If it's thick


and the line stays separated, that means there's a ton of starch


in the mixture, and it should be super creamy.


When


the rice pudding is done, remove the vanilla pod and cinnamon


sticks, then pour it into a glass bowl and cover with


plastic wrap. Make sure to press the plastic wrap onto the


rice pudding, to keep it from forming a skin.


Refrigerate


the rice pudding for at least 4 hours.


Once the pudding


is cooled, stir in the heavy cream, and serve.


Date Added: 03/27/2014
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