40 minutes ago
Friday, October 16, 2009
Finally, an easy, delicious recipe for rice pudding that I don't have to bake for 2 hours.
You can do this on the stove in 30 minutes.
Golden raisins are a must!
I received a nice jar of Red Ape Cinnamon to try out.
This had a beautiful cinnamon flavor, much better than the supermarket stuff you get.
Much more aromatic and pure tasting.
This is pure ground Cassia organic cinnamon from Sumatra, and worth seeking out.
It was perfect sprinkled on top of Marie's rice pudding.
Proud Italian Cook's Rice Pudding:
3 cups of water
pinch of salt
1/2 cup of Arborio rice
4 cups milk (I used whole milk)
1/3 cup of sugar
2 t. real vanilla
golden raisins and cinnamon (I didn't measure)
Precook your rice in water for 10 minutes, drain.
In a pan combine cooked rice, milk and sugar, and cook on a medium heat stirring often for about 35 minutes. When finished, stir in your raisins, cinnamon and vanilla. If you're going to refrigerate your pudding at this point, place your plastic wrap right on top of the pudding so no skin forms on top.