Riso al latte (Rice pudding): grandmotherly comfort
|October 17, 2011||Posted by ameliaps under Italian, rice, sugar, sweets|
My nonna Paola was my refuge when I needed to escape from my home (say, if my parents had way too many guests I could deal with, if I had gotten in a teenage-year altercation or a sibling fight, or if I just was in need of a quiet space, and some warm, comforting listening). Nonna would just accept me, no matter if hormones would be raging in me at age 14. She would sit next to me, listen and not judge me. She would head to her small kitchen (the size of a galley) and prepare me a warm “canarino” (hot water with lemon peel and honey) and a bowl of “riso al latte” to soothe my fumes. We all need a place like that sometimes. We all need a grandma like mine. We all need a bowl of comforting rice pudding when we are crossing a bridge, going through PMS, or just having a bad day. Maybe it’s raining, maybe it’s a Monday, maybe you miss home, maybe the change of season and the leaves falling are making you feel a bit more sad than usual… any one of these events are a good excuse to make this rice pudding. Or maybe someone you know needs a bowl of it. Every country and every family has its own version. This one is rich, creamy, aromatic… and it’s my grandmothers’ version. Side effects: serotonin levels are guaranteed to rise after consumption…
|Riso al latte (Rice pudding)|
Recipe type: dessert
A comforting, creamy bowl of sweet rice slowly cooked in milk, with golden raisins, a hint of cinnamon and nutmeg. It’s delicious warm or cold from the fridge.
- 400 gr. (14 oz., 2 cups) uncooked white rice (I use Arborio or other short grain)
- 1 liter (4 cups) water
- 1.5 liter (6 cups) milk (use whole for extra creaminess), divided
- tsp salt
- 1 cinnamon (“cannella”) stick OR one whole lemon peel
- 200 gr. (1 cup) sugar (but you can use a little less, if you prefer: 150 gr. Or 3/4 cup)
- 2 eggs, beaten lightly
- 100 gr. (2/3 cup) golden raisins (“uvetta”)
- 30 gr. (2 Tbsp.) butter
- 1 ½ tsp. pure vanilla extract (or scraped seeds from half a vanilla bean)
- 1/2 tsp freshly grated nutmeg
- In a large size heavy bottom pan, bring the water to a boil. Add the rice, stir and cover. Reduce heat and simmer for about 15, until rice is cooked and water is absorbed.
- To the cooked rice, in the same large pan, add 4 cups (1 liter) milk, salt, and the cinnamon stick. Cook over medium heat for about 12 minutes, then add the sugar and stir. Cook a few more minutes, stirring.
- Stir in the remaining milk (2 cups), eggs and raisins. Cook a few more minutes, while stirring, until nice and creamy.
- Turn heat off and remove from stove top. Add the butter and vanilla and stir. Sprinkle the top with fresh grated nutmeg. Serve warm or cold.