Old Fashioned and I Like It

Arborio is fat, starchy rice that makes for creamy, cheesy risotto. Though lesser known for use in desserts, it makes an amazing version of an all time favorite comfort food; rice pudding.

My natural inclination is to throw in the traditional handful of raisins. Chopped dried apricots make a nice substitution. Suggestion: if the apricot option appeals, use lemon zest rather than orange.

I love any and all rice pudding ... but take it from me, hands down the sinfully rich arborio sends me over the moon.

OVER THE MOON RICE PUDDING
1 cup water
dash of salt
1/2 tablespoon unsalted butter
1/2 cup Arborio rice
2 cups 2% milk
3 tablespoons sugar
1/2 teaspoon vanilla extract
dash of ground cinnamon (Ceylon is preferred)
1/8 teaspoon orange zest
1/4 cup brown raisins (optional)
Whipped cream, for serving


Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the medium-low. Shake the pan occasionally and cook until rice absorbs the water but is still firm, about 15 minutes. Bring milk, sugar, vanilla, cinnamon and zest to a simmer in a separate saucepan.

Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and creamy, about 15 to 20 minutes. Stir often with a wooden spoon. Remove from heat and thoroughly mix in the raisins. Cool to room temperature. Transfer to a large bowl or individual serving bowls and refrigerate until cool and set. Serve with whipped cream and a sprinkle of cinnamon. Four servings.