Arborio Rice Pudding with Stone Fruit Butterscotch Sauce

(from largomason’s recipe box)

Ingredients

  • For the Arborio Rice Pudding:
  • 1 cup water
  • Pinch salt
  • 1/2 TBSP unsalted butter
  • 1/2 cup Arborio rice
  • 2 cups whole milk
  • 8 TBSP granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg (fresh)
  • For the Stone Fruit Butterscotch Sauce:
  • 3/4 cup light brown sugar, packed
  • 1/2 cup light corn syrup
  • 4 TBSP unsalted butter, divided
  • 1/2 cup whipping cream
  • 1 tsp vanilla
  • 1 large peach, peeled and diced
  • 2 medium pluots, peeled and diced

Directions

  1. Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

  2. Bring milk, sugar, vanilla, and spices to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.

  3. Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

  4. Combine brown sugar, corn syrup, and 2 TBSP butter in a small saucepan. Bring to a boil over medium heat, stirring constantly.

  5. Boil for 1 minute; remove from heat. Stir in cream and vanilla immediately. Be careful as sauce will boil up and possibly splatter and could burn you. Set aside.

  6. In a separate pan, melt 2 TBSP of unsalted butter. Add stone fruits and cook on medium heat until fruit starts to get soft, about 2 minutes.

  7. Fold fruit into butterscotch sauce and scoop on top of rice pudding servings.

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