Warm Currant Risotto Pudding

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

5 g
79 mg
29 g
4 g
1 g
55 mg
8 (⅓ cup ea.)

3 cups 2% milk
1 vanilla bean, split in half
Pinch salt
½ cinnamon stick
2 Tbsp half and half
1½ tsp butter
½ cup Arborio rice
1 whole egg
⅓ cup sugar
2 Tbsp 2% milk
3 Tbsp currants
8 tsp maple syrup

  1. In a medium saucepan, combine first amount of milk, vanilla bean, salt, cinnamon stick and half and half. Heat over medium heat until just below a simmer. Remove from heat.
  2. In a large saucepan, melt butter over low heat. Add rice and sauté briefly. Add ¾ cup warm milk mixture and cook, stirring constantly over low heat until milk is absorbed. Continue to cook adding ½ cup of mil mixture at a time until all of it is absorbed. Cover and cook for 15 to 20 minutes over lowest heat until creamy.
  3. In a small saucepan, combine egg, sugar and second amount of milk to form a slurry. Add to simmering rice pudding. Add currants.
  4. Serve ⅓ cup pudding topped with 1 teaspoon maple syrup.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.