Rice Pudding Recipe

Name: Rice Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 8 cups milk; 1 1&frasl;4 cups arborio rice; 1&frasl;3 cup sugar, plus 2 tbsp.; 1 1&frasl;2 tsp. vanilla extract; 2 cups fresh or frozen raspberries; 1 1&frasl;2 cups heavy cream; Nutmeg

Ingredients

8 cups milk
1 1⁄4 cups arborio rice
1⁄3 cup sugar, plus 2 tbsp.
1 1⁄2 tsp. vanilla extract
2 cups fresh or frozen raspberries
1 1⁄2 cups heavy cream
Nutmeg

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 6 servings

Instructions

Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of the sugar.
Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid has been absorbed, about 45 minutes.
Remove pudding from heat and stir in vanilla extract. Set aside to cool.
Meanwhile, pick through raspberries. Place berries in a food processor, add remaining 2 tbsp. of sugar, and puree until smooth.
Strain raspberry sauce through a fine sieve and set aside.
Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls.
Spoon raspberry sauce around edge of pudding and sprinkle with nutmeg.