I added the "dash" of nutmeg and the raisins because of hubby, but, if they're not your thing, that's fine too. It's wonderful without them. Best part of this pudding is it takes just a couple of minutes to mix in a bowl. The hard part is waiting the two hours for it to come out of the oven, while you're taking in the delicious aroma floating throughout your house.
Right now, the smells coming from my oven is heavenly...really...heavenly. The cinnamon, nutmeg and lemon have blended together to make a great tasting, creamy-dreamy dessert, and we're all having trouble waiting until after dinner to have some.
Hmmm...is dinner ready yet?
"Cooking is the simplest way of saying I love you."
- JAMES BARBER 1923-2007
2/3 cups Arborio rice
|A beautiful, golden brown top|
2 cups whole milk or cream
6 Tbsp. sugar
6 Tbsp. butter
zest of 2 lemons
1 tsp. cinnamon
1 tsp. vanilla
1/2 cup raisins (opt.)
Preheat oven to 250°. Grease a 2 quart baking dish
(an oval Pyrex works great).
Mix the rice, milk (or cream), sugar, butter, vanilla and lemon, nutmeg and raisins together in a bowl and then pour mixture into a greased 2-quart baking dish.
Bake for 2 hours, until golden brown on top. (If you use a deep dish, the cooking time takes longer.)
Sprinkle with some cinnamon and serve hot or cold. (We like to pour just a little bit of cream over the top.)
But those who do what is right come to the light so others can see that they are doing what God wants. -John 3:21