Cookbook:Italian Rice Pudding

| Italian cuisine | Vegetarian Cuisine | Rice | Dessert

Ingredients

 * 2 cups (500 ml/1.1 pint) water
 * 1 cup (110 g/3.9 oz) risotto rice
 * ¼ teaspoon salt
 * 1 tablespoon butter
 * 3 cups (750 ml) half and half
 * 1 cup (225 g) granulated sugar
 * 1 cinnamon stick
 * 1 piece of lemon peel
 * Ground cinnamon to garnish

Procedure

 * 1) Bring water to a boil, then add rice, salt, and butter.
 * 2) Cover, lower heat to simmer, and cook for 20 minutes.
 * 3) Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.
 * 4) Bring to boil over direct heat.
 * 5) Place over simmering water in double boiler and cook for 45 minutes.
 * 6) Remove cinnamon stick and lemon peel.
 * 7) Pour rice mixture into a 2-quart (1.9 L) casserole and allow to cool.
 * 8) Sprinkle with cinnamon powder.

Notes, tips, and variations

 * The rice should be plump, medium grain rice that contains a lot of starch, like Arborio or Carnaroli. Other rices that work well are Roma, Nano, Maratelli, and Vialone.
 * Mixture will thicken as it cools.
 * Best at room temperature or slightly warm.