Risotto-Style Rice Pudding (Creamy rice pudding made with arborio rice and no
eggs) Recipe from October 1999 Food & Wine Magazine
4-1/2 cups 1-percent milk
1 vanilla bean, split lenghtwise, seeds scraped out
One 3-inch strip of orange zest
1 cup water
1 cup arborio or baldo rice (7 ounces)
1/2 cup sugar
1/2 teaspoon salt
3 to 5 tablespoons whole milk
Cinnamon, for dusting
In a medium saucepan, bring the 1-percent milk just to a simmer. Add the vanilla bean and seeds and the orange zest; keep warm.
In another heavy medium saucepan, bring the water to a boil. Add the rice and cook over moderate heat, stirring, until the water is absorbed, about 2 minutes.
Stir in the sugar, salt and warm milk along with the vanilla bean and orange zest. Cook over moderately low heat, stirring often, until the rice is tender and suspended in a thick custard-like sauce, about 30 minutes.
Transfer the rice to a heatproof bowl to cool. Discard the vanilla bean and
orange zest. Stir in the whole milk by tablespoons until the rice is creamy.
Refrigerate and serve chilled, dusted with cinnamon. 6 Servings.
Just made this recipe and it is very simple and really good. Enjoy.
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