Recipe

Arborio Rice Pudding With Rum-raisin Mascarpone Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 month, 2 weeks ago this is a new recipe for me that I can't wait to make... the recipe is from Tyler Florence Prep:25m Cook:20m Servings:0	Peetabear
	rice pudding mascarpone rumraisin

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Ingredients

Rum-Raisin Mascarpone

1 cup raisins, packed tightly

1 cup sugar

1/2 cup dark rum

1 lemon, juice only

2 cups mascarpone cheese

2 cups heavy whipping cream

Pudding

3 cups whole milk

2 tablespoons unsalted butter

1 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1 vanilla bean, split and scraped

1 cup Arborio rice

Pinch kosher salt

1 cup creme fraiche

Lemon zest

Directions

1. To prepare Rum-Raisin Mascarpone, soak raisins in a mixture of the granulated sugar, rum, and lemon juice. Muddle (squash) raisins with a wooden spoon to help them soak and rehydrate a little. Set aside while you prepare the rice pudding.

2. Put milk, butter, brown sugar, cinnamon, vanilla bean contents, rice, and salt into a large saucepan. Bring to a simmer over medium heat; stirring constantly. Simmer Arborio rice for 20 to 22 minutes, until tender, yet firm (al dente). (The rice mixture should have slightly more liquid than regular risotto.) Remove from heat; stir in creme fraiche.

3. Strain the liquid from the raisins; reserve liquid. Combine mascarpone and cream and whisk until light and creamy in a large bowl. Swirl in the strained raisins and drizzle a little of the soaking liquid over top. Garnish rice pudding with lemon zest. Top rice pudding with a generous spoonful of Rum-Raisin Mascarpone. Serve pudding with additional Rum-Raisin Mascarpone on the side.

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