This pudding uses Arborio rice to make it extra creamy. It is also great topped with rum soaked raisins, served as a dessert after a dinner party.
1 cup Arborio rice
1/2 cup sugar
4 3/4 cups 2% milk, divided
1 1/2 tsp pure vanilla extract
ground cinnamon for serving
In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, sprinkle with cinnamon or top with rum raisins.
for rum raisin topping: in a small bowl combine 3/4 cup raisins with 3 tbsp dark rum. Set aside and allow to macerate for at least 1/2 hour.
adapted from Martha Stewart Everyday Food, June 2012