Time:

Serves:

Pudding:
  • 2 quarts full milk
  • 2 tablespoons butter
  • 1 cup sugar
  • 1 vanilla bean, split and scraped
  • 1 lemon, zest
  • 1/2 teaspoon cinnamon, plus more for dusting
  • 1 cup Arborio rice
  • 1/2 cup crème fraiche
  • pinch kosher salt
Rum-Raisin Mascarpone:
  • 1 cup brown sugar, packed
  • 1/2 cup dark rum
  • juice of 1 lemon
  • 1 cup raisins, packed tightly
  • 2 cups mascarpone cream
  • 2 cups of heavy cream

ARBORIO RICE PUDDING WITH RUM RAISIN MASCARPONE

Recipe courtesy Tyler Florence

Begin by making rum-raisin mascarpone: soak raisins in a  solution of sugar, rum, and lemon juice.  Muddle with a wooden spoon to help the raisins soak and rehydrate a little.  Set aside while you prepare the rice pudding

Take a large saucepan and add milk, butter, sugar, cinnamon, lemon zest and split and scraped vanilla bean.  Cook Arborio rice until al dente in boiling water.  Once the water has evaporated fold in the milk mixture.  Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender.

Stir well and remove from heat.  The consistency should be more liquid than regular risotto.

Combine mascarpone and heavy cream and whisk until light and creamy.  Swirl in the strained raisins and drizzle over a little of the soaking liquid.  Serve a generous spoonful over the top of the rice pudding

Edited: October 12th, 2009