Rice Pudding Recipe
Traditional rice pudding served with raspberry sauce.
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Ingredients
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Rice Pudding
Raspberry Sauce
Method
Rice Pudding
- 1
Prepare the Rice
In a medium saucepan, combine Arborio rice and 1 cup of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed.
- 2
Cook the Pudding
After the rice has absorbed the water, add the whole milk, granulated sugar, salt, and ground cinnamon to the saucepan. Stir well and bring the mixture to a gentle boil over medium heat.
- 3
Simmer
Reduce the heat to low and simmer uncovered, stirring frequently, for about 30-40 minutes or until the pudding thickens to your desired consistency.
- 4
Add Flavor
Once thickened, remove from heat and stir in the vanilla extract and butter until well combined. Let it cool slightly before serving.
Raspberry Sauce
- 5
Prepare the Sauce
In a small saucepan over medium heat, combine fresh raspberries and granulated sugar. Stir gently until the sugar dissolves and the raspberries start to break down, about 5-7 minutes.
- 6
Finish the Sauce
Once the raspberries have broken down, remove from heat and stir in the lemon juice. For a smoother sauce, you can blend it and strain it through a fine-mesh sieve to remove the seeds.