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Risotto-Style Rice Pudding




Source of Recipe


Unknown


List of Ingredients




Sugar-Free Risotto-Style Rice Pudding


4 1/2 cups 1% milk
1 vanilla bean, split lengthwise, seeds scraped out
One 3-inch strip of orange zest
1 cup water
1 cup arborio or baldo rice (7 ounces)
1/2 cup Splenda (sugar substitute)
1/2 tsp salt
3 to 5 Tbsp whole milk
Cinnamon, for dusting



Recipe




In a medium saucepan, bring the 1% milk just to a simmer. Add the
vanilla bean and seeds and the orange zest; keep warm.

In another heavy medium saucepan, bring the water to a boil. Add
the rice and cook over moderate heat, stirring, until the water is
absorbed, about 2 minutes. Stir in the splenda, salt and warm milk along with the vanilla bean and orange zest. Cook over moderately low heat, stirring often, until the rice is tender and suspended in a thick custard-like sauce, about 30 minutes.

Transfer the rice to a heatproof bowl to cool. Discard the vanilla
bean and orange zest. Stir in the whole milk by tablespoons until the
rice is creamy. Refrigerate and serve chilled, dusted with cinnamon.


Note : Add some cocoa powder to get a chocolate rice pudding