Risotto Rice Pudding with Brown Sugar and Vanilla

Sometimes you just need dessert and you need to not leave the house. Sure, cookies are always a good choice, but sometimes you just gotta do something different. Sometimes you gotta make rice pudding. This is a fabulous recipe, though it does take a little longer to come together than stated. Worth it. Add the caramel like we did. Also so worth it.

Risotto Rice Pudding with Brown Sugar and Vanilla via Joy the Baker:

Serves 4

2 Tb. unsalted butter

1 c. Arborio rice

3½ to 4 c. milk

¼ c. brown sugar

¼ tsp. salt

¼ tsp. ground cinnamon

large pinch allspice

1 vanilla bean, split and scraped (seeds only) or 1 Tb. pure vanilla extract

Blackberries (or any berries) for topping

Caramel sauce for topping

In a medium saucepan, over low heat, scald 4 cups of milk. Bring the milk to just under boiling, turn off the flame and let it rest.

In a large saucepan, over low heat, melt the butter. Add the rice grains and stir to coat. Ladle in just enough hot milk to cover the rice. Stir (with a wooden spoon) over the low flame. The rice will begin to absorb the milk. When the milk is almost fully absorbed, ladle in more hot milk. Stir until absorbed. Continue this process, standing over the stove, stirring milky rice. Taste the rice as you near the end of the milk. You may only need 3½ cups instead of 4. As you add the last bit of milk, also incorporate the sugar, salt, spices, and scraped vanilla beans. Stir well to combine.

Stir over low heat until the milk is gone and the rice is tender, with just a hint of a toothsome bite.

If you want it thicker, continue to cook it for a bit longer. Serve warm or cold, with fresh berries or without. Or frozen berries. Or caramel sauce.

Rice pudding will last, in an airtight container in the refrigerator, for up to 4 days.

Super tasty! Super easy! Do it now!