Celiac.com 02/18/2014 - Rice pudding is one of my perennial favorite desserts. This version fuses arborio rice with citrus, cinnamon and a dash of creamy mascarpone cheese to achieve a kind of rice-pudding nirvana.

 Photo: CC--rdpeytonIngredients:

  • 1 strip lemon peel, plus ½ teaspoon grated zest
  • ⅓ cup golden raisins or dried currants
  • 1 tablespoon unsalted butter
  • Kosher salt
  • 1 cup Arborio rice
  • 4 cups organic whole milk
  • ¾ cup granulated sugar
  • 2 real cinnamon sticks
  • 2 teaspoons real vanilla extract
  • ½ cup Mascarpone cheese
  • 3 tablespoons confectioners' sugar
  • Ground cinnamon, for sprinkling
  • ½ cup dark rum

Directions:
Soak raisins in dark rum overnight, or for at least and hour or two.

In a saucepan, combine the lemon peel, 2 cups water, the butter and a pinch of salt.

Bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.

In a separate saucepan, bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil.

Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and ¼ cup Mascarpone.

Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.

Beat the remaining ¼ cup Mascarpone and the confectioners' sugar in a bowl.

Remove cinnamon sticks and lemon peel. 

Spoon into bowls. Top each with a dash of cinnamon, a small pile of rum-soaked raisins, and a dallop of Mascarpone. Serve.

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