Creamy Rice Pudding

Prep Time: 5 minutes              Cooking Time: 45 minutes
Number of Servings: 6

Ingredients:

¾ cup (185 mL) Arborio or Carnaroli rice
3 cups (750 mL) whole milk
2 cinnamon sticks

½ cup (125 mL) coffee cream or half-and-half
1/3 – ½ cup (85 – 125 mL) granulated sugar
1 ½ teaspoon (7 mL) ground cinnamon
¼ teaspoon (1.5 mL) salt

½ cup (125 mL) heavy cream
1 large egg yolk, at room temperature
2 teaspoons (10 mL) vanilla paste, or pure vanilla extract

¾ cup (185 mL) Thompson raisins
1 tablespoon (15 mL) unsalted butter

Method:

1. Place the rice and the milk in a heavy saucepan. Add the cinnamon sticks. Bring to a gentle boil, over low-medium heat (uncovered), stirring often. Simmer gently for 20-25 minutes. Constant stirring isn’t necessary, however, stir often;  and watch carefully.
2. Stir in the coffee cream.  Add 1/3 cup of sugar (the rest can be added later if you need it to be a little sweeter). Add the cinnamon and the salt. Continue to simmer gently for an addition 15-20 minutes. It should be getting thick and creamy by this time.
3. Remove the cinnamon sticks. Check for sweetness, and add more sugar if you wish.
4. In a bowl or cup, combine the heavy cream and the egg yolk. Temper this mixture by adding 2-3 tablespoons of the hot pudding to the mixture. Add the cream-egg mixture to the saucepan; stir in the vanilla. Cook, stirring constantly, for an additional 2 minutes.
5. Remove from heat; add raisins, and stir in butter.
6. Place pudding in a large bowl; cover the surface with a piece of plastic wrap as it cools.
7. At serving time, you may need to stir in a little extra milk or cream if it has become too thick. You can also add a little honey, maple syrup, or jam …and of course, an extra sprinkle of cinnamon.

Comments and questions are always welcome   alex@chilipeppersandpears.com ^[1]

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