Made with nonfat milk, this comforting rice pudding (delicious for breakfast, too) has a lovely creamy consistency because Italian arborio rice is used.
Ingreadient
- 3 cups nonfat milk
- ½ cup arborio rice
- ⅓ cup raisins
- ¼ cup sugar
- 2-3 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- Pinch salt
- Ground cinnamon, for dusting (optional)
Direction
- Combine milk, rice, raisins and sugar in a heavy medium saucepan. Bring to a boil, stirring. Reduce heat to low and simmer, uncovered, stirring often, until the rice is tender and the pudding is creamy, 20 to 25 minutes. (Stir almost constantly towards the end to prevent scorching.)
- Stir in lemon zest, vanilla and salt and pour the pudding into a serving bowl or individual bowls. Let cool slightly. Serve warm or chilled, dusted with cinnamon, if desired.
