Risolatte, or crema di riso, also known as Rice Pudding.
Ingredients:
4 large eggs
3/4 cup sugar
1 teaspoon salt
3 cups milk
1 cup heavy cream
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 1/2 cups Arborio rice
1 cup raisins (optional)
Steps:
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil and add the rice. Cook for 17 minutes, drain, and cool.
Beat the eggs, salt, and sugar together in a large bowl. Slowly pour in the milk and cream. Add the vanilla and cinnamon and mix.
When the rice is cool, add it and the raisins to the bowl and mix.
Pour into a greased 9x13 pan or individual dishes.
Place the pan inside a larger pan and add enough water to the larger pan so it comes about half way up the side of the rice pudding dish.
Bake 40-50 minutes, stirring thoroughly half way through cooking.
Serve warm.
Helpful Tips:
Allow rice to cool enough before adding to the egg mixture so it does not cook the egg.
May use all milk instead of milk and cream.
Author: The Calcagno Family