Rice Pudding

Cooking In Heels Rice Pudding Recipe Entertaining Donatella Arpaia Donatella Cooks Italian Cuisine

INGREDIENTS:

(Serves 6 to 8)

  • 3/4 cups dried wheat berries
  • 1 bay leaf
  • 5 cups whole milk
  • 1/2 cup sugar
  • 3/4 cup arborio or Carnaroli rice
  • 1 vanilla bean, split, or 1/4 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 cup candied orange peel or citron, finely chopped
  • 2 tablespoons orange blossom water or orange or lemon extract
  • Strips of candied orange peel, for garnish (optional)

METHOD:

  • Bring a saucepan of water to a brisk simmer.
  • Add the wheat berries and the bay leaf and cook until the grains are tender with just a little resistance at the center, about 45 minutes ( a few grains will have burst). Drain and set aside.
  • Combine the milk, sugar, rice, vanilla bean halves, and cinnamon in large saucepan.
  • Bring to a boil, then reduce to a simmer and cook, stirring frequently, about 25 minutes, until the mixture is very creamy and the rice is completely tender.
  • Remove from the heat and stir in the vanilla extract, if using. Let stand for 10 minutes.
  • Stir in 1/2 cup of the orange peel, the wheat berries, and orange blossom water.
  • Garnish with the remaining orange peel and the candied vanilla bean.
  • Serve warm or chilled. The pudding will thicken as it cools.

CHEF TIP:

  • Italian grocery stores carry jars of cooked wheat berries, which makes preparing this so much easier.

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