When you are in the mood for a hearty, comforting dessert, rice pudding is a great choice. It has all the satisfaction of flour-thickened stove-top pudding, but it is naturally gluten free. Enjoy it warm or cold.
cups (27fl oz/825ml), or more as needed
Arborio rice, ⅔cup (5oz/155g)
Golden raisins, ½cup (3oz/90g)
Sugar, ½cup (4oz/125g)
Kosher salt, ¼teaspoon
Pure maple syrup, 3tablespoons
Pure vanilla extract, 1teaspoon
Freshly grated nutmeg
In a heavy saucepan over high heat, combine the milk, rice, raisins, sugar, and salt. Bring to a boil, stirring occasionally. Reduce the heat to low and cook, uncovered, stirring frequently, until the rice is tender and the mixture is thick, about 40 minutes.
Add the maple syrup, vanilla, and nutmeg to taste to the rice mixture. Stir to mix well.
To serve, spoon the hot pudding into bowls. Or, refrigerate the pudding for up to 2 days, thinning with milk, if needed, and serve cold.