I had half a cup of arborio rice left over. Not enough to make a risotto but enough to make rice pudding. Arborio rice cooks up quickly and has a delicious al dente quality that makes this dish appealing. I like to serve this with mandarin oranges but the season is passed, so I used tinned rambutan instead. This dessert is cool and lightly sweet, with a toasty crunchy slightly bitter flavor from the almonds, perfect for another hot summer night.
Arborio Rice Pudding (adapted from Food Network)
Prep time: 15 minutes
Cooking time: 35 minutes
Cooling time: 10-20 minutes
Refrigerating time: about 1 hour to cool and set
Yield: 4-6 servings
1 cup water
1/2 tablespoon butter
pinch of salt
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla
couple dashes of cinnamon for sprinkling
In a medium saucepan, heat water, butter and salt until it boils. Add the rice and bring it to a boil again. Reduce heat to the lowest setting. Shake the pan occasionally and cook until the water is absorbed, 10-15 minutes. The rice will be almost al dente.
In another saucepan, bring milk, sugar and vanilla to a boil. Add the cooked rice and simmer over medium-low heat until rice absorbs most of the milk. The mixture will start to look thick and silky, about 15-20 minutes.
Transfer pudding to individual serving dishes and cool to room temperature. Refrigerate until cold and set. Sprinkle a dash of cinnamon on top. Serve with cold fruit like rambutan or mandarin oranges. For convenience’s sake, I used tinned rambutan in syrup. Put a spoonful or two of the syrup on top of the rice and fruit. Sprinkle toasted sliced almonds overall.