Rice Pudding

In Italian we call it “budino di riso.” Rice Pudding is a dessert made all over the world and it varies according to the ingredients.  I have made it with many types of fruit and what distinguishes our version is the fresh orange citrus or lemon peel added.  Mine has some spices typical in Sicilian cooking.  Some Italians add eggs to theirs.  I like to slow cook it with milk on the stove.  It’s easy and everyone loves it.

This favourite of so many countries is versatile.  Some people eat it for breakfast.  I like it as a snack.  Sometimes I have had it for lunch in the summer with extra fresh fruit.  As I often say, make it your own.  Play with your food. Rice Pudding will go a long way with your family or your friends. Today I served it with fresh blueberries.  The rice was cold and easy to scoop into pretty little bundles.  Enjoy!!

For more information on the origin of this dish  http://www.missfoodwise.com/2016/04/the-rise-of-rice-pudding-history.html/

Ingredients for Rice Pudding

• 2 cups 2% or whole milk
• 1/2 cup arborio rice
• 1/3 cup raising or any dried fruit
• 1/8 tsp cardamon
• 1/2 tsp cinnamon
• 2 tbsp maple syrup ( you may substitute any sweetener here)
• 1 tbsp butter
• zest of half a lemon

Process

Start with a few simple ingredients.  

Use arborio rice because it has more starch and thickens the pudding.  

Pour the milk into a saucepan and bring to a boil. Add in the rice and raisins.  Cover with a lid and turn the heat onto low.  .

Continue cooking for 40 minutes stirring occasionally.

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Turn the heat off and add the cinnamon, cardamon, maple syrup and butter.

Brighten it up with some lemon zest.  

Put into a bowl or individual cups and zest the lemon over the pudding.

Get creative! I used an ice cream scoop and added blueberries.

Use different glasses to dress it up for company or your family!!