Rice pudding is one of the most classic North Italian family type desserts -- quick, easy to make, and tasty too. It's also an excellent use for milk if you discover the carton sitting in the refrigerator has reached the "best before" date but isn't off. You'll need:
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 1 quart (1 liter) milk (whole is best though not necessary)
- 1 1/2 cups + (300 g) rice (use a rice that will give off starch, not minute rice)
- 3/4 cup (150 g) sugar
- 1/2 cup sultana raisins
- 2 tablespoons minced candied orange peel
- 2 eggs + 2 yolks
- 1/4 cup unsalted butter
- A shot glass of rum or cognac
- 1/2 teaspoon vanilla extract (or a vanilla bean)
Preparation:
Bring 2/3 of the milk to a simmer and add the rice. Cook until it's half done, then stir in the sugar, raisins, candied orange peel, a pinch of salt, and the butter. Continue to cook, stirring and adding milk as the rice absorbs it, until the rice is quite done and the grains are soft. Remove the mixture from the fire, let it cool till it is hot but not boiling, and stir in the eggs, liquor, and vanilla, mixing well. Pour the mixture into a smooth sided pudding mold that's been well greased with butter and dusted with breadcrumbs, and bake it at 350 F (175 C) for a half hour or until set. Serve it hot.
