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
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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.
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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.
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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.
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Combine brown sugar, corn syrup, and 2 TBSP butter in a small saucepan. Bring to a boil over medium heat, stirring constantly.
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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.
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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.
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Fold fruit into butterscotch sauce and scoop on top of rice pudding servings.