Italian Breakfast Rice Pudding


If you never had rice pudding for breakfast, then you are missing out.


2 cups whole milk
1 cup of heavy cream, split 3/4 + 1/4
1/4 cup sugar
1/2 cup Arborio rice
1/2 teaspoon vanilla
1/2 teaspoon vanilla bean paste
2 tablespoons apricot jam


Place the milk, 3/4 cup cream, sugar, rice, and King Arthur Pure Vanilla Extract in a medium-sized saucepan over medium heat.

Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. This is very similar to cooking risotto.

Test the rice to ensure it’s done. You want a firm bite, but no crunchy center to the kernel.

Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the Vanilla Bean Crush or Pure Vanilla Plus, along with a pinch of salt. Top with a 1/2 teaspoon of apricot jam

Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.

I got the recipe here

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