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1 1/2 cups Arborio Rice
1 1/2 cups heavy Whipping Cream
1 1/2 cups whole Milk
2 Cinnamon Sticks
1/2 cup firmly packed Dark Brown Sugar
1/2 cup firmly packed Golden Raisins
1/2 cup firmly packed dried Currants or Dark Raisins
Whipped Cream, for garnish
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In large saucepan combine rice, whipping cream, milk and cinnamon sticks over medium heat. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until rice is tender, 20-30 minutes. Remove mixture from heat and stir in sugar until dissolved. Stir in golden raisins and currants; cool, 15 minutes, stirring often. Remove cinnamon sticks from pudding. Divide warm pudding among serving bowls and top each serving with a spoonful of whipped cream, if desired.
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