Italian Style Rice Pudding

You might be thinking to yourself…what the heck is Italian rice pudding? Well, it’s the best rice pudding you’ll ever eat. Just a few tweaks and I promise you’ll never go back to regular rice pudding again.

Ingredients

1 cup of arborio rice (also known as risotto rice)

5 cups of milk

2 eggs

2 egg yolks

6 tablespoons of sugar

pinch of salt

1 packet of Paneangeli Vanillina (if you don’t have this you can use a teaspoon of vanilla extract)

1 cup heavy cream

1/2 cup of ricotta

1 tablespoon orange zest

Directions

In a sauce pan add your rice, milk, 3 tablespoons sugar, vanillina and salt and cook on high heat until it begins to boil

Reduce the heat and let it cook on a simmer for 40 minutes until it thickens

In a mixing bowl add the next 3 tbsps of sugar, eggs, egg yolks and ricotta. Mix until you have a smooth creamy mixture

Fold the mixture into your rice and cook for an addition 5 minutes on high heat so it thickens up again

Beat heavy cream in a bowl until it thickens

Remove your rice from the heat and let it cool for 10-15 minutes

Fold in the heavy cream and pour the pudding into a big bowl

Refrigerate for 2-3 hours

Sprinkle cinnamon on top and serve

Buon appetito!