Arborio Rice Pudding with Cinnamon-Cardamom Streusel

Creamy rice pudding made from arborio rice, topped with cardamom streusel.

Arborio Rice Pudding with Cinnamon-Cardamom Streusel

Ingredients:
4 1/4 cups reduced fat milk
3/4 cup arborio rice, uncooked
1/3 cup granulated sugar
1 teaspoon vanilla extract

1/2 cup all purpose flour
1/3 cup firmly packed brown sugar
4 teaspoons finely chopped crystallized ginger
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces

Directions:
Combine milk, rice and sugar, in a large saucepan, over medium-medium high heat, and bring to a boil, whisking frequently. Reduce heat to medium low, and cook for 30-35 minutes, stirring occasionally, until rice is soft, and most of the liquid has absorbed; stir in vanilla extract. Cool rice to room temperature, then chill in the refrigerator until cold.

To make the streusel: Preheat oven to 250 degrees F. Line a small sheet pan with foil.
In a medium sized mixing bowl, stir together flour, brown sugar, ginger, cinnamon, cardamom and salt, until well combined. Cut in the butter, using your fingertips or a pastry blender, until mixture is crumbly. Knead the mixture a bit, with your hands, until it starts to come together. Spread evenly, into a mass, on the sheet pan.
Bake at 250 degrees F, for 15 minutes (to cook out some of the flour, and melt the sugar and butter a bit), or until warm and fragrant. Turn oven broiler on, and broil for 1-2 minutes, until streusel starts to brown and crisp; remove pan from oven and cool streusel completely, before crumbling up into pieces.

Sprinkle streusel over rice pudding, and serve.

Yield: 6 servings