Rice pudding was constantly on my mind during my last visit to Virginia because BF participates in a herdshare program to have weekly raw milk pick up. Without all the bells and whistles, rice pudding is a a simple delight of creamy rice plumped with milk. The quality of ingredients can really shine in this preparation. I did not make any rice pudding last time though I made up for missed opportunity by an excellent rendition of saffron rice pudding once I returned home. Of course it was not made with raw milk and the spotlight turned to the exotic spicing and tangy creme fraiche. This time around, I was determined to fulfill my rice pudding craving.
I began from a solid recipe from smitten kitchen and worked from there. Her pudding was flavoured with vanilla beans, bay leaf, and almond extract. Since I lacked all three ingredients, I took mine to a different direction. My rice pudding is scented with a delicious blend of cinnamon including Ceylon, Saigon, and Chinese cassia. I love this signature blend from Penzey’s! Each serving was topped with olive oil roasted almond also flavoured with cinnamon for some textural contrast.
At first glance, it may appear that the proportion of milk to rice does not seem right. In fact, at the beginning of cooking, it felt like there was barely any rice grains swimming in a big pot of milk. However, Arborio rice has a way to really plump up and releases plenty of creamy starch toward the last stage of cooking. After an overnight chill in the fridge, the consistency thickens up nicely. Just hang tight and let the magic happen. Arborio rice is the type of short grain rice used for risotto. Carnaroli is another option if that’s what you have. Long grain rice such as basmati would not produce the same creamy consistency.
It will be a long time before I get to work with raw milk again but I sure am glad to return to the comfort of my own home and the familiarity of my own kitchen.
Cinnamon Rice Pudding With Almonds
A comforting rice pudding made creamy with Arborio rice and scented with cinnamon. Crunchy cinnamon roasted almonds add a bit of textural interest.
serves 4
prep time: 10 min
cook time: 45 min
Ingredients
- 4 cups whole milk
- 1/2 cup Arborio rice
- 1/4 cup sugar
- 1/2 tsp + 1/4 tsp ground cinnamon
- 1/4 cup raw whole almonds
- 1/2 tsp olive oil
Method
- In a 3qt heavy bottom pot, stir together milk, rice, sugar, and 1/2 tsp of cinnamon. Bring to boil and turn the heat down to a simmer.
- Stir the rice pudding periodically to ensure it doesn’t stick to the bottom of the pot. Let it simmer for about 40-45 minutes until rice is completely softened.
- While the rice is cooking, make the olive oil roasted almonds. Heat 1/2 tsp of olive oil in a small frying pan over medium heat. Scatter almonds in the pan and shake the pan so the nuts roast evenly. Roast until almonds are fragrant and golden which would take about 3 minutes. Tip the almonds onto chopping board and chop into coarse pieces. Toss with 1/4 tsp of cinnamon and let cool.
- When the rice is completely softened, the pudding would thicken. It can be enjoyed immediately or you can chill it overnight in the fridge to further thicken up the pudding. Right before serving, sprinkle chopped almonds over pudding.
