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Easiest, Creamy Rice Pudding

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.

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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.

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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.

serves 8

adapted from Martha Stewart Everyday Food, June 2012

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