rice pudding

This week, I learned to make rice pudding.  It is a childhood favorite of Steve's, but I don't think I'd ever eaten it before.  We used a combination of his grandmother's recipe and one that was in my new cookbook and came up with something quite nice.  Here's how it goes-

 

Heat 2 1/3 cups whole milk in a heavy pot over medium high heat.  Stir in 2 tsp. vanilla and 1 tsp. ground cinnamon.  Keep stirring while the milk heats so you don't get a skin. 

 

When the milk is very steamy and close to boiling, turn the heat down to low and add 1/2 cup arborio rice (or any other risotto rice will do).  Cook and stir for about 30 minutes or until most of the milk has been absorbed by the rice. 

Meanwhile, toast some nuts (I like pecans or walnuts) in a 350 degree oven for about 7 minutes.  Chop the nuts and set aside. 

When your rice mixture is done cooking, stir in 1/4 cup sugar (any sugar will work- I used cane), 1/4 cup whole milk, and 1/2 cup raisins. 

The mixture should be the consistency of thin pudding at this point.  Put a lid on your pot and let it sit for at least 30 minutes, or until it's firmed up and cooled down a bit.  You want to eat it when it is just warm, not hot.  When it's ready, spoon it into bowls and top with the toasted nuts.  This recipe makes enough for 4 small servings. 

I'm excited to have a new dessert to add to my fall repertoire!  It is warm and creamy and the perfect thing on a cool evening. 

 

This weekend, we're headed up to visit our best friends and kiss some new baby cheeks.  Hope your weekend includes something sweet too!