Pudding is one of those things that I normally only have during the Spring and the Winter. It's nice and creamy and doesn't make you feel like you had too much. Which no one really likes that feeling when it's a hundred degrees out and in a swim suit.
My favorite kind of pudding, is Rice Pudding. Rice is one of those things I grew up with and had pretty much with anything. When ever my mom would make jasmine rice or risotto, I'd ask her to leave some for me to make rice pudding with. This was one of the first rice pudding I really made when I first discovered rice pudding. It's nice and light and pretty creamy. One of my favorite puddings to have during this time of
If you wanted, you could substitute the blackberries with strawberries! It really goes well with this recipe as well. It's just as great, and it's a great alternative for you strawberry lovers out there!
6 tbsp. risotto rice, carnaroli or arborio
2 cups milk
1 1/2 tsp. cinnamon
10.5 oz blackberries
1 tbsp. vanilla (optional)
1/2 cup sugar
1/8 cup water
1. In a small pot, dissolve 1/2 cup sugar with the water and bring to a gentle boil. Wash and dice half of the blackberries. Add them to the syrup with cinnamon and the lime juice.
2. Simmer on low heat for about fifteen minutes. Let cool.
3. In the meantime, rinse the rice under cold water. Bring the milk to a first boil. Slowly pour the rice in. Reduce heat, cover and simmer for about 30 minutes. Until the rice is cooked but still al dente. Let slightly cool in a bowl.
4. When the cooked blackberries are cooked, mix them with the rice. Put into individual cups or a bowl and add the remainder blackberries.