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Breakfast Rice Pudding

Source of Recipe


From "The Ultimate Cook Book" by Bruce Weinstein



List of Ingredients



• 4 cups milk
  
• 1½ cups Arborio rice
  
• 1 cup raisins, choppped
  
• 2 tablespoons maple syrup
  
• One 4-inch cinnamon stick
  
• ¼ teaspoon grated nutmeg
  
• ¼ teaspoon salt
  
• â…› teaspoon ground cloves
  






Instructions



1. Bring the milk to a very low simmer in a medium saucepan set over medium heat. Reduce the heat so the milk stays this hot but does not boil.
   
   
2. Ladle ¾ cup hot milk into a large saucepan just now set over medium-low heat; stir in the rice, raisins, maple syrup, cinnamon stick, nutmeg, salt, and cloves. Cook, stirring constantly, until the rice's outer shell turns translucent, about 2 minutes. Add ¾ cup warm milk and cook, stirring constantly, until it has been absorbed, about 3 more minutes.
   
   
3. Reduce the heat even further so that the rice cooks very slowly; add ¼ cup milk. Cook, stirring constantly, adding more milk in ¼-cup increments only after the pan is almost dry from the last addition, until very creamy and thickened. The total cooking time for this step should be about 30 minutes. Remove the cinnamon stick before serving.
   
   Makes 4 servings