Tuesday, 4 November 2014

Italian rice pudding recipe

Italian rice pudding 
Italian rice pudding recipe

Preparation time   : 10 minutes
Total cooking time: 40 minutes
Serves  : 4

Ingredients :
For the Italian rice pudding we need :
½ Cups (600 ml/20 fl oz) milk
1 Cup (250 ml/8 fl oz) thick (double/heavy)
1 vanilla bean, split
50 g (1 ¾ oz) caster [superfine] sugar
¼ teaspoon ground cinnamon
pinch of freshly grated nutmeg
1 tablespoon grated orange zest
½ cup (80 g/2 ¾ oz) sultanas
2 tablespoons brandy or sweet Marsala
½ cup [110 g/3 ½ oz] risotto rice.

Preparation :
1- Put the milk, cream and vanilla bean in
a heavy-based saucepan and bring just to
the boil, then remove from the heat. Stir
in the sugar, cinnamon, nutmeg and
orange zest and set aside.
2- Soak the sultanas in the brandy.
Meanwhile, add the rice to the infused
milk and return to the heat. Bring to a
simmer and stir slowly for about
35 minutes, or until the rice is creamy.
Stir in the sultanas and remove the vanilla
bean at the end. Serve warm or cold.

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