Incredibly Creamy Rice Pudding

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It’s cold and I need an excuse to heat the kitchen. Time to cook.

This recipe for rice pudding might be a bit different from the one you are used to. It calls for short grain rice, or Italian style or Arborio rice, the kind that is used in risotto. Arborio is the key ingredient to this dessert, as it lends a delectable creaminess even if you use low- or no-fat milk. I’ve made it dozens of times and can’t recommend it enough. The only trick is to remember to stir the pot to keep the mixture from scorching.

Arborio Rice Pudding
makes about 6 servings

2 minutes to assemble, about an hour to cook.

1/2 cup Arborio rice
4 cups milk (skim works just fine)
1/4 cup sugar (I’ve been known to omit the sugar, as long as I used raisins.)
1/4 tsp salt
1/4 cup raisins (optional)
1/2 tsp vanilla extract (to taste)

Sprinkling of cinnamon at serving time

In a medium heavy-bottomed sauce pan, place rice, milk, sugar, and salt; stir. Bring just to a boil; stirring often. Add raisins if using; reduce heat to very low and stir frequently for about 50 minutes until the rice is plump and creamy (see note below). Remove from heat and stir in vanilla. Serve immediately or transfer to a storage container and cover the surface with plastic wrap to prevent a skin from forming; chill completely.

Sprinkle with a little cinnamon before serving.

Note: If you plan to serve the rice pudding hot, cook to desired serving consistency. If you plan to serve it cold, it will firm up when chilled so stop cooking when the consistency is a bit looser than you want. If you find your chilled rice pudding is too firm, stir in a little milk.

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The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

 

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