Baked Italian Rice Pudding with Vanilla and Lemon

What you need

• 150 g (5 oz) arborio rice
• 1 l (4 cups) whole milk
• 1 vanilla bean
• 1 unwaxed lemon, peel removed in wide strips
• 1 pinch salt
• 100 g (1/2 cup) granulated sugar
• 20 g (1 1/2 tbsp) butter, cut small, plus extra for the mold
• 1/2 tsp ground cinnamon
• 2 large eggs
• 2 tbsp fine dry breadcrumbs

Method

Restated from the original video

1. 1

   Split the vanilla bean lengthwise. Put it in a heavy pot with the milk, lemon strips and salt.

2. 2

   Bring the milk to a gentle boil, then lower the heat and let it infuse for 5 min. Lift out the lemon strips.

3. 3

   Stir in the rice and simmer over low heat, stirring often, until it is very soft and creamy and has taken up most of the milk, about 30 min. If it thickens before the rice is tender, add a splash of hot water.

4. 4

   Take the pot off the heat and remove the vanilla bean. Stir in the sugar, butter and cinnamon until melted.

5. 5

   Let the rice cool for 10-15 min, stirring now and then. It should be warm, not hot, or the eggs will scramble.

6. 6

   Heat the oven to 175 °C (350 °F). Butter a 1.5 l (6 cup) pudding mold or ovenproof dish and dust it with the breadcrumbs.

7. 7

   Beat the eggs lightly, then stir them quickly into the warm rice until evenly mixed.

8. 8

   Scrape the mixture into the mold and level the top.

9. 9

   Bake until the top is lightly golden and firm to the touch, 25-30 min.

10. 10

    Cool in the mold for at least 30 min. Run a knife around the edge and turn the pudding out onto a plate.

11. 11

    Serve warm, or chill for 2 hours and serve cold.

Imported from buonissimo.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.