Rice Pudding

This is a more elegant iteration, but it can be simplified with ease.

RICE PUDDING

3 C whole milk
4 cardamom pods, cracked
2 cinnamon sticks
1 1/2 C short grain rice, such as arborio

Grated zest of 1/2 lemon
1/3 C raw (turbinado) sugar
1/4 C golden raisins
1/4 C sliced almonds
Pinch of sea salt

2 eggs, beaten
1 t vanilla

In a large, heavy saucepan, add milk, cardamom, cinnamon sticks and rice. Bring to a simmer, cover and gently cook until rice is quite soft, about 40-50 minutes. Remove cardamom pods and cinnamon sticks and discard. Add lemon zest, sugar, raisins, almonds, and salt, stirring to dissolve. Then, add beaten eggs and vanilla, stirring until mixture is slightly thickened. Remove from heat. Allow to rest as the pudding will thicken further.

Serve warm or cold.

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