Rice pudding

P2220004-4

There’s no pudding rice in Italy, but Arborio is a great substitute with its starchy covering that makes risottos, and this pudding, even more creamy. I like my pudding with raisins in it, rather than adding jam or golden syrup afterwards, so that you get little bursts of fresh-tasting warm fruit to go with the unctuous rice. Really, the recipe depends on your container and what you have available – add as much or as little cream, double cream, milk and butter as you dare. This version came out fairly stiff, so next time I would experiment with adding more milk to rice to get more creaminess.

Technorati Tags: , , , , , , ,



6 tablespoons arborio rice
2 tablespoons sugar
750ml full fat milk
50g raisins
nutmeg

Butter an ovenproof dish. Add the rice, sugar and raisins, pour in milk and grate nutmeg on top. Bake for 2 hours at 150°C, stirring after the first 30 minutes and the first hour.

Advertisements

Leave a comment

Filed under Puddings, Recipe, Rice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s