1 ? cup Arborio rice
1 ? cups heavy whipping cream
1 ? cups whole milk
2 cinnamon sticks
? cup firmly packed dark brown sugar
? cup firmly packed golden raisins
? cup firmly packed dried currents or dark raisins
Whipped cream, for garnish, optional


1. In large saucepan combine rice, whipping cream, milk and cinnamon sticks over medium heat. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until rice is tender, 20-30 minutes.
2. Remove mixture from heat and stir in sugar until dissolved. Stir in golden raisins and currants; cool, 15 minutes, stirring often.
3. Remove cinnamon sticks from pudding. Divide warm pudding among serving bowls and top each serving with a spoonful of whipped cream, if desired.

Because the short-grain Italian Arborio rice is high in amylopectin, a starch that dissolves easily in heat, it produces a thick, creamy pudding. Joe Simone stresses that the pudding should be cooked at a very gentle simmer, so that the milk and cream have a chance to soak into the rice instead of evaporating. The pudding should be served warm; Simone recommends making it 1 hour ahead at most and keeping it warm by holding it in a warm water bath.

Arborio Rice Pudding with Currants and Dark Brown Sugar
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