Arborio Rice Pudding

Last month, I became obsessed. Obsessed with rice pudding. And that was a weird obsession because I usually never think about rice pudding. Don't get me wrong. I like it but I always find something else to eat.

So that obsession led me to daydream about it and to buy one as soon as I found one in a store. However, at one point, I thought that it would be much better if I make my own. After looking at a few recipes, I played with this Arroz con Leche recipe from Natashya of Living in the Kitchen with Puppies. This recipe made tons of rice pudding and it amazingly took care of my rice pudding obsession.


Ingredients

250 mL long-grain white rice or arborio rice
3 cinnamon sticks
3 whole cloves
3 cardamom pods
15 mL lemon zest
1 L water
1 egg
750 mL whole milk
1 can (12 ounces) sweetened condensed milk
1 vanilla bean, cut in 4 pieces
125 mL (or to taste) raisins

Instructions
1. Soak rice, cinnamon sticks, cardamon pods, cloves, lemon zest and rice for one hour in water in a large saucepan.
2. Bring water to a boil over high heat after soaking.
3. Reduce the heat and cook until the water is almost evaporated.
Meanwhile,
4. Beat egg in a large bowl.
5. Add milk and mix well.
When the water is almost all evaporated,
6. Add egg mixture, sweetened condensed milk, vanilla bean with the rice. Mix well.
7. Cook until your desired thickness, stirring often (about 20 to 30 minutes).
8. Let cool.
9. Mix in raisins.

Makes about 1 L rice pudding.