Ingredients

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

Directions

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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