Rice Pudding in a Pot

Here is the recipe for rice pudding, a very simple and comforting preparation that can be considered a sweet variant of the classic risotto.

Ingredients

• 1 cup of short-grain rice (e.g. Arborio, Carnaroli, Vialone Nano)
• 4 cups of whole milk
• 1/3 cup of granulated sugar (or to taste)
• 1 vanilla bean, split lengthwise (or 1 teaspoon of vanilla extract)
• 1 piece of lemon peel, optional
• 1 pinch of salt
• Ground cinnamon or cocoa for garnish, optional

Preparation

1. In a medium-sized pot, pour the milk and add the split vanilla bean and the piece of lemon peel, if used. Bring the milk almost to a boil over medium-low heat.
2. Add the rice and a pinch of salt to the hot milk, stirring well to prevent it from sticking to the bottom of the pot.
3. Let the rice cook, stirring occasionally, until it is soft and the milk has been absorbed, about 18-20 minutes. If the rice is not yet cooked and the milk has run out, add a little more milk and continue cooking.
4. When the rice is ready, turn off the heat and remove the vanilla bean and lemon peel. Add the sugar, stirring well until completely dissolved.
5. Serve the rice pudding hot or cold, according to preference. If desired, you can sprinkle a little cinnamon or cocoa on top before serving.

Interesting Facts

Rice pudding is a comfort food in many parts of the world and can be enriched with different flavors depending on local tastes and traditions. In some versions, beaten eggs are added to make the dish creamier or the rice pudding is baked for a firmer texture. In Italy, rice pudding is very close to the concept of “rice pudding” and can also be enjoyed as a dessert after a light meal.