I call this Risotto because instead of the eggs and milk combination generally used to thicken rice pudding, I have used Arborio rice which thickens on its own as you cook it. Not only are eggs no longer needed, but now the recipe can also be made Vegan if you so chose. Yay!
I add cranberries to make it festive-and because they were all I could find in my cabinet. Raisins work just as well. And don't turn it a delicate pink, but I kind of like the color options.
You Will Need:
2 1/2 Cups Whole Milk or Rice/Soy Milk (be sure your Soy is Organic and non-GMO)
Do not use Low Fat anything, it won't thicken properly.
1/3 Cup Arborio Rice
1/4 Cup Brown Sugar
1/2 Tsp Cinnamon
1/4 Tsp Ginger
Handful Dried Cranberries (Or substitute chopped dates, figs, pears, apricots, apples or raisins)
Dash Salt
1/3 Cup Water
To Make:
Combine the milk, rice and dash salt in a heavy bottomed sauce pan. Bring to a boil over high heat, stirring frequently to prevent the rice from sticking. Once it has reached a boil, turn heat down and allow to simmer until rice is tender, usually 20-25 minutes. Be sure to stir consistently, I have learned from experience that nothing smells worse than burnt milk.
As it cooks, the mixture will thicken. If it starts to become dry or too stiff, feel free to add up to 1/3 cup of water, a little bit at a time.
When the rice is tender, add the sugar, spices and dried fruit. Take off heat and stir thoroughly. Feel free to heat a little longer if still too thin.
Dish into bowls, eat with shameless abandon!
xoxo
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