Rice pudding is a delicious treat- especially during the holiday. The soft hints of cinnamon and nutmeg will please your family and friends. Enjoy!
4 cups cooked Arborio rice
4 egg yolks
2 cups whole milk
1-cup heavy cream
1-Tablespoon vanilla extract
½ teaspoon fresh nutmeg
½ teaspoon salt
Cook the rice. Let cool slightly and set aside 4 cups.
Add the ingredients to a saucepan, and cook over low until it become stightly thickened; approximately 12-15 minutes.
Place the rice in a bowl. Pour the custard over the rice. Add the raisins, and mix until thoroughly incorporated.
Place in an oven-safe baking dish and place in oven-safe casserole dish. Bake @ 375 degrees, or until the top is golden brown.
Top with cinnamon, nutmeg and fresh cream.
Chef Chuck Kerber