Italian Rice Pudding
Ingredients
- 2 cups (500 ml/1.1 pint) water
- 1 cup (110 g/3.9 oz) risotto rice
- ¼ teaspoon salt
- 1 tablespoon butter
- 3 cups (750 ml) half and half
- 1 cup (225 g) granulated sugar
- 1 cinnamon stick
- 1 piece of lemon peel
- Ground cinnamon to garnish
Ingredients for 8 servings (1.6 kg) · the original recipe
Method
- 1
Bring water to a boil, then add rice, salt, and butter.
Stovetop - 2
Cover, lower heat to simmer, and cook for 20 minutes.
Stovetop - 3
Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.
- 4
Bring to boil over direct heat.
Stovetop - 5
Place over simmering water in double boiler and cook for 45 minutes.
Stovetop - 6
Remove cinnamon stick and lemon peel.
- 7
Pour rice mixture into a 2-quart (1.9 L) casserole and allow to cool.
- 8
Sprinkle with cinnamon powder.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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