The last two days have been unexpectedly cold and dreary, a little rain, a little snow, a little wind - just the type of weather that makes you crave warm, old-fashioned comfort food. One of the things this means for me is rice pudding. I just finished making and eating a bowl of this lovely warm stuff and though I should share the recipe with all of you.
Arborio Rice Pudding
Adapted from: Smitten Kitchen
1/2 cup arborio rice
4 cups milk ( I use 2 cups of whole milk and 2 cups of 1% - because it's what we always have on hand)
1/4 cup of sugar
1/2 a vanilla bean, split (Even though tempted to, don't use a whole one - it's overpowering)
1 tsp of cinnamon
1/8 tsp nutmeg
1 egg yolk
1/2 cup of raisins (I used golden b/c it's my hubby's fav)
In a med size pot, combine all ingredients except the egg yolk and raisins. Over med-high heat bring the mixture to a gentle boil and then reduce heat to med-low. Maintain a gentle boil and simmer, stirring occasionally, for 30-40 minutes. You'll want to taste the rice to check if it's ready. It should be plump, soft and a little chewy - al dente.
Whisk in the egg yolk and cook for 2-3 minutes more. Remove from heat and add raisins.
I like to serve & eat it when it's nice and warm. But if you prefer it chilled than divide into individual dishes and cover with plastic wrap - making sure to press down right on top of the pudding. This helps to prevent a skin from forming.
Enjoy!
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