Italian (Arborio) Rice Pudding recipe

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Ingredients

2 cups water
1 cup Arborio rice
1 tablespoon butter
¼ teaspoon salt
3 cups half-and-half
1 cup sugar
1 cinnamon stick
1 (1 1/2 inch) piece lemon peel, or more to taste
1 pinch ground cinnamon, for garnish

Nutrition Info

319.4 calories
carbohydrate: 49.7 g
cholesterol: 37.4 mg
fat: 11.9 g
fiber: 0.6 g
protein: 4.4 g
saturatedFat: 7.4 g
servingSize: -
sodium: 121.9 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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