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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Food and Wine, rice is cooked in 2 stages for this wonderful pudding Ingredients:
3/4 cup arborio rice |
1 1/2 cups water |
1/4 teaspoon salt |
2 tablespoons plus 1 teaspoon unsalted butter |
2 1/2 cups whole milk |
3/4 cup confectioners' sugar |
1 tablespoon orange-flower water (optional) |
1/2 cup blanched almonds |
Directions:
1. In a fine-mesh sieve, rinse the rice under cold water until the water runs clear.
2. Transfer the rice to a medium saucepan.
3. Add the water and salt and bring to a boil.
4. Add 2 tablespoons of the butter, cover and cook over low heat until the water is almost completely absorbed, about 15 minutes.
5. Stir in the milk and sugar and bring to a boil over moderate heat.
6. Cook, stirring occasionally, until the rice is tender, about 7 minutes.
7. Stir in the orange-flower water and simmer for 1 minute.
8. Transfer the rice pudding to a bowl and let cool; the pudding will firm up.
9. Meanwhile, in a small skillet, melt the remaining 1 teaspoon of butter.
10. Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes.
11. Transfer the almonds to a plate to cool. Sprinkle the almonds over the pudding and serve.
12. Make Ahead:
13. The rice pudding can be refrigerated overnight.
14. Serve chilled or at room temperature
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