Arborio rice, the traditional rice for risotto, releases starch as it cooks, yielding a creamy, orange-scented rice pudding. Serve warm or chilled. If you don't have Grand Marnier, substitute Cointreau.
3 1/2 cups 2% reduced-fat milk
1/2 cup uncooked Arborio rice
6 tablespoons sugar
1/4 teaspoon salt
1 large egg, lightly beaten
2 tablespoons Grand Marnier (orange-flavored liqueur)
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 tablespoons slivered almonds, toasted
1 1/2 tablespoons chopped dry-roasted pistachios
How to Make It
Combine milk, Arborio rice, sugar, and salt in a medium saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Place egg in a medium bowl. Gradually stir about one-fourth of hot rice mixture into egg mixture; return egg mixture to pan, stirring constantly. Simmer, uncovered, 20 minutes or until mixture is thick and rice is tender, stirring occasionally. Remove from heat; add liqueur, butter, and vanilla, stirring until butter melts. Combine nuts in a small bowl; sprinkle nuts evenly over pudding.
I didn't cut the booze and made it exactly as written. Found, I couldn't serve it to anyone younger than 21....legally. In retrospect, I should have known that a pony of Grand Marnier is more than most cocktails would contain and that the pudding would be, shall we say....stout? Grand Marnier doesn't come cheap and it feels as if I wasted great mixed drink endeavors or fabulous future dessert for 10 with this oversight. I wouldn't make it again without an overhaul.
I made this with 3 cups of 1% milk and a 1/2 cup of whole milk since that's all I had on hand. Also, halved the amount of liqueur to 1 TBSP. and thought the results were very good. This is a comforting bowl in the morning with a cup of tea. Will be making again.
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