Italian Rice Pudding Food

AUTHENTIC ITALIAN RICE PUDDING

Steps:

• Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
• Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
• Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
• Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

CREAMY ITALIAN RICE PUDDING

Steps:

• Preheat oven to 250 degrees F.
• Mix together rice, milk, sugar, butter and lemon zest and pour into a greased 4 quart casserole dish.
• Bake for 2 hours, stirring occasionally.
• Remove from oven and sprinkle with cinnamon.
• Serve warm and creamy.

ITALIAN (ARBORIO) RICE PUDDING

Steps:

• Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
• Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
• Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
• Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

NUTELLA ITALIAN RICE PUDDING

Steps:

• Preheat oven to 325°F Coat 13- by 19- inch glass pan with vegetable spray.
• Over medium heat, whisk together milk and Nutella in a heavy bottomed 4-quart saucepan. Add cinnamon and rice and bring to a boil. Cover and reduce heat to a simmer and cook for 15 minutes.
• Whisk together eggs, egg yolks and sugar. Temper a small amount of the hot liquid into the eggs.
• Combine egg mixture with remaining milk mixture, add nuts and bake in a water bath for 40 minutes. Cool 15 to 20 minutes. Serve hot or cover and refrigerate.