This is a creamy rice pudding I make using the same method for making risotto. As always, I count on a ratio of about 1 rice to 4 parts liquid.
2 tsp butter
3/4 cup Arborio rice
1 tsp ground cardamon
*3 - 3 1/2 cups milk, heated
1-2 tbsp honey, to taste
2 tsp vanilla extract
1 pint (or more) fresh berries
Melt the butter in a non stick skillet over medium-low heat. Add the rice and stir until it's coated with the butter. Stir in the cardamon.
Stir the honey into the warmed milk. Begin adding the milk to the rice, 1/2 cup at a time, stirring until the milk has absorbed into the rice.
*When you get to the last 1/2 cup or so of milk, add the vanilla to the risotto as well. I sometimes end up using a bit extra milk at this point, depending on how much "bite" is left to the rice. Stir to combine everything well. Turn off the heat and cover the skillet with a tight fitting lid. Allow to sit for about 15 minutes.
Stir and serve warm or allow to cool completely. Top with the berries.
1 comment:
This looks lovely - I have been toying with the idea of using Arborio for my rice pudding and I think you just convinced me to give it a try - yummy!
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