Friday, December 20, 2013

Risotto Rice Pudding With Brown Sugar and Vanilla

During Christmas, the Scandinavians like to eat risengrød, or rice porridge. And then on Christmas Eve, they turn risengrød into ris a la mand. I actually haven't made risengrød or ris a la mand. Once a year or so we'll buy a bowl of warm risengrød while we visit Tivoli at Christmas and sometimes we'll buy pre-made ris a la mande as a dessert and eat the homemade one we get on Christmas Eve. I like risengrød and ris a la mande, I just have never wanted to make it. But for some strange reason, I've really enjoyed making this risotto rice pudding. It is more work making this rice pudding because of all the stirring you have to do but I just love it. I love making risottos and the whole risotto making process. Plus there is brown sugar, cinnamon, and a whole vanilla bean in this rice pudding making everything tasty and delicious!

Risotto Rice Pudding with Brown Sugar and Vanilla (adapted from Joy the Baker)
Makes 4 servings

2 tbsp butter
1 cup arborio rice, or other risotto rice
31/2 to 4 cups milk
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1 vanilla bean, split and scraped or 1 tbsp vanilla extract

In a medium saucepan, over low heat, scald the 4 cups of milk. Bring the milk to just under boiling. Turn off the heat and let it rest.

In a large pot, melt the butter over a medium low heat. Add the rice and stir it in the butter to coat. Ladle in just enough milk to cover the rice. Stir over a medium low heat and the rice will begin to absorb the milk. When the milk has been absorbed, ladle in just enough milk to cover again. Continue to stir and repeat until almost all of the milk has been used up. As you add the last bit of milk, also incorporate the brown sugar, salt, cinnamon, and the vanilla. Stir well to combine.

Stir and add milk until the rice is tender and still has some bite to it. You can control how loose or how thick you want the rice pudding to be by adding a bit more milk to the pudding when it is ready or cooking it longer so that more milk is absorbed.

Top the pudding with some fresh berries and enjoy!

Rice pudding can be stored in an airtight container in the fridge for a few days. This can be enjoyed warm or cold. To reheat, place it in a small saucepan with a splash of milk and mix over low heat until the milk is incorporated into the rice pudding.

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