Arborio Rice Pudding

Kathleen Keating
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Arborio Rice Pudding, Dessert, Gluten-Free

Makes 8 servings

1 cup arborio rice
¼ tsp kosher salt
2 cups water
4 cups nonfat milk
2 Tbsp agave nectar
2 large eggs
1 large egg yolk
¼ cup raisins
¼ tsp ground cinnamon
1¼ tsp pure vanilla extract

Combine the rice, salt and water in saucepan over medium-high heat. Cook until the water is absorbed, stirring constantly, about 10 minutes.

Add 1 cup milk to the rice and stir until absorbed, about 5 minutes. Repeat with the remaining 3 cups milk, adding 1 cup at a time.

Beat the eggs and egg yolk in a bowl. Remove ½ cup rice mixture and whisk into remaining rice. Cook 1 minute more.

Stir in raisins, cinnamon and vanilla.

Transfer the pudding to serving dishes. Cover tightly with plastic wrap. Chill until cooled. To serve, remove plastic; top with sugar-free, gluten-free whipped topping, if desired.

Nutrition facts (per serving): calories 200, fat 2 g (saturated fat 1 g), cholesterol 71 mg, protein 8 g, carbohydrates 40 g, fiber 0 g, sodium 144 mg, sugars 16 g

Developed and photographed by Kathleen Keating

June 2014