Italian (Arborio) Rice Pudding

Nick Van Laar 0

"A very rich, smooth, and creamy rice pudding with a hint of lemon. Pudding will thicken as it cools, but it's best served at room temperature or slightly warm."
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Ingredients

1 h 25 m servings 319 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
  2. Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
  3. Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
  4. Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

Footnotes

  • Cook's Notes:
  • I try to get the double boiler simmering before the mixture is ready to be added.
  • For a more subtle cinnamon flavor, add the cinnamon stick after putting the mixture into the double boiler.
  • Other risotto type rices will work, but Arborio and Carnaroli are the best.

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