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Risotto Breakfast Pudding




Source of Recipe


Internet


List of Ingredients




1 quart low-fat (1 percent) milk
1 cup water
1 cup short-grained Italian rice (see note)
1 cup chopped mixed dried fruit
1/2 cup packed dark brown sugar
1/4 teaspoon salt
6 tablespoons half-and-half or whole milk
1 tablespoon finely grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg

Put the low-fat milk in a saucepan over medium heat. As soon as the milk starts to simmer, remove it from the heat and cover.

In a medium-sized, heavy saucepan, bring the water to a boil. Add the rice and, as soon as the water returns to a boil, stir continuously for 2 minutes; the water will become starchy and will quickly be absorbed by the rice.

Pour in the hot milk and add the mixed dried fruit, brown sugar and salt; stir well. Reduce heat to medium-low and cook, stirring frequently, until the rice is tender but still slightly chewy and the liquid has formed a thick, creamy sauce, about 30 minutes.

When the rice is done, add the half-and-half or whole milk, orange zest, vanilla and nutmeg. Stir and cook for about 1 minute more. Transfer to a heatproof bowl and let cool, then cover and chill in the refrigerator for 2 to 3 hours before serving.

Yields 6 servings.

Note: Arborio, Carnaroli or Vialone Nano rice may be used.



Recipe