3/4 cup Arborio rice
3 cups 2% milk
1/2 cup cane sugar
1 vanilla bean
1 cinnamon stick
1/4 cup berries
Place rice in fine mesh strainer and thoroughly rinse with water.
Combine in saucepan with enough water to cover by 1 inch. Bring to a boil. Reduce heat and simmer for 5 minutes.
Strain excess water from rice and place back in saucepan. Add milk, sugar, vanilla bean and cinnamon stick. Bring back to a boil, reduce heat and allow to simmer until thickened, about 20 minutes.
Remove cinnamon stick and discard. Remove vanilla bean, slice lengthwise and scrape out pulp. Add pulp to rice pudding and stir. Cool to room temperature and refrigerate.
|Servings||8 (1/2 cup ea.)|