The secret to this recipe is using the Arborio Rice. It has more starch than regular rice and makes this pudding thick and creamy.
2 3/4 cups whole milk
1/2 cup arborio rice
1/3 cup sugar
1/3 cup of raisins (optional)
1 teaspoon vanilla extract
Pinch of nutmeg
Ground cinnamon, for dusting (optional)
Combine milk, rice, sugar and a pinch of nutmeg in a heavy medium saucepan. Bring to a boil over medium high heat, stirring frequently to prevent sticking, about 5 to 7 minutes.
Cover, reduce heat to low and simmer for 25/30 minutes, stirring every 5 minutes to prevent sticking. Taste the rice and once the rice is cooked tender/soft uncover, raise the heat to medium and cook an additional 5 minutes just until the mixture is thank and creamy and coats the back of the spoon (stirring constantly to prevent scorching.) The pudding will thicken more when it cools. (DO NOT OVERCOOK if it starts to boil turn off the heat and remove from the burner or the mixture will separate.)
Remove pot from burner and stir in vanilla (and raisins if using) and pour into a 2 quart serving dish or individual serving bowls. Sprinkle with cinnamon if desired. Let cool slightly and serve warm or put in refrigerator to serve later.
BOOZIE Raisin Rice Pudding….
Soak the 1/3 cup of raisins with 2 tablespoons of dark rum. (I used Captain Morgan Original Spiced Rum- Gluten Free)