Substitute lemon marmalade for the orange marmalade, and substitute chopped dried apricots for the figs.Rice pudding is called Budino di Riso (pronounced buh-DEE-no dee RI-soh) is a favorite dessert in northern Italy, and this version is rich because whipped cream is folded into a custard base.
Makes 4 to 6 servings | Prep time: 30 minutes | Minimum cook time: 2 hours in a medium slow cooker
1 cup Arborio rice
1 cup granulated sugar, divided
Salt to taste
11/2 cups whole milk
1/2 cup orange marmalade
1/4 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup raisins
1 cup heavy whipping cream
Vegetable oil spray
1. Place rice in a sieve, and rinse it well under cold water. Place rice in a 2-quart saucepan with 3 cups water, 1/2 cup sugar, and salt. Bring to a boil over high heat, and boil for 15 minutes, or until rice is tender. Drain rice.
2. Grease the inside of the slow cooker liberally with vegetable oil spray or butter. Spoon rice into the slow cooker. Combine milk, remaining 1/2 cup sugar, orange marmalade, vanilla, and eggs in a mixing bowl, and whisk well. Stir mixture into rice, and add raisins. Cook on Low for 4 to 5 hours or on High for 2 to 3 hours, or until custard is set.
3. Remove pudding from the slow cooker, and chill it well. When rice is chilled, place cream in a chilled mixing bowl. Whip cream with an electric mixer on medium until it thickens, then increase the speed to high, and whip cream until stiff peaks form. Fold whipped cream into rice, and serve.
Note: The pudding can be prepared up to 1 day in advance and refrigerated, tightly covered with plastic wrap.
Variation:
Substitute lemon marmalade for the orange marmalade, and substitute chopped dried apricots for the figs.