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.
- 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
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.