Wheat Free White Peach Rice Pudding with Cinnamon and Cardamom
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Learn more →Ingredients
4 servings
- ¾ cup arborio rice
- 3 cups whole milk
- 1 cup water
- 3 tbsp granulated sugar
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
- 2 medium white peaches, pitted and diced (about 1 ½ cups)
- 1 tbsp unsalted butter
Instructions
- 1
Combine the arborio rice, water, and 1 cup of the milk in a medium heavy-bottomed saucepan over medium heat. Stir frequently until the liquid is mostly absorbed and the rice begins to look creamy, about 8–10 minutes.
- 2
Add the remaining 2 cups of milk, the sugar, Ceylon cinnamon, cardamom, and salt. Reduce the heat to medium-low and cook, stirring every 1–2 minutes, until the mixture is thick enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 25–30 minutes. The rice should be tender throughout with no chalky center.
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