Ingredients
Everything you'll need to make this recipe
1
2 cups (500 ml/1.1 pint) water
2
1 cup (110 g/3.9 oz) risotto rice
3
¼ teaspoon salt
4
1 tablespoon butter
5
3 cups (750 ml/1.6 US pt) half and half
6
1 cup (225 g/7.9 oz) granulated sugar
7
1 cinnamon stick
8
1 piece of lemon peel
9
Ground cinnamon to garnish
Instructions
Step-by-step guide to making this recipe
1
Bring water to a boil, then add rice, salt, and butter.
2
Cover, lower heat to simmer, and cook for 20 minutes.
20 minutes
3
Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.
4
Bring to boil over direct heat.
5
Place over simmering water in double boiler and cook for 45 minutes.
45 minutes
6
Remove cinnamon stick and lemon peel.
7
Pour rice mixture into a 2-quart (1.9 L) casserole and allow to cool.
8
Sprinkle with cinnamon powder.
Notes
- •The rice should be plump, medium grain rice that contains a lot of starch, like Arborio or Carnaroli. Other rices that work well are Roma, Nano, Maratelli, and Vialone.
- •Mixture will thicken as it cools.
- •Best at room temperature or slightly warm.