risotto rice pudding

Our weather seems to have fallen into a routine of blizzard one week and thunderstorms the next.  It has made for a strange February that has left me with a touch of cabin fever.  The past couple of days have been grey and windy and I thought a bit of comfort food might be in order.

This is an adaptation of my maternal grandmother's recipe.  She made it with standard rice, but it is cooked like a risotto so I usually use arborio rice for mine.

risotto rice pudding

1 cup uncooked arborio rice

milk

1/2 cup sugar

1 Tablespoon vanilla

Place rice in large heavy bottomed saucepan and cover with 2" of milk (2% works best)

Bring to a boil and simmer for 30 minutes, stirring regularly to keep it from scorching on the bottom.  Keep adding milk as necessary to keep the mixture loose and easy to stir.  After simmering for 30 minutes, taste to be sure the rice is cooked.  Once the rice is cooked, add the sugar and vanilla.

I sometimes serve it with gingersnap cookies for dessert.  You can add 1/4 - 1/2 teaspoon of cinnamon when you add the vanilla, if you like a little spice.  If you are a raisin fan, you can also add 1/4 cup of raisins.