Ease of preparation rating: Medium.
Yield: 3-4 servings.
Ingredients:
2 tablespoons (30 ml) unsalted butter
1 cup (240 ml) arborio or bomba rice
1/2 orange, peel
1 cinnamon stick
1/8 tsp (0.75 ml) salt
1/2 cup (120 ml) water
¾ cup (180 ml) brown sugar
1 teaspoon (5 ml) vanilla extract
2 cups (470 ml) milk, divided
4 egg yolks, beaten
1 teaspoon (5 ml) cornstarch
1/2 cup (120 ml) raisins
Ground cinnamon, for garnish
Method:
In a medium saucepan, melt butter over medium heat.
Stir in rice, orange peel, cinnamon stick, and salt, and cook for one minute or until the rice lightly browns.
Add water and cook for one minute.
Stir in the brown sugar, vanilla, and half of the milk.
Cook for fifteen to eighteen minutes, adding the remaining milk in increments, until all of the milk is added and the rice has softened.
While the rice is cooking, whisk together egg yolks and cornstarch in a small bowl.
Once rice is soft, fold in egg mixture and continue cooking and stirring until the pudding starts to thicken, then remove it from the heat.
Fold in the raisins, then set aside to cool for ten or fifteen minutes.
Serve lukewarm, garnished with ground cinnamon.
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