Rice Pudding
 Adapted from Unpeeled by Lisa Kolb Ruland Rice pudding, but better. Arborio rice gives it a lush, creamy texture, and orange-soaked raisins add just the right pop of flavor. Ingredients For the Rice Pudding 5 cups milk (whole or 2%) ½ cup plus 2 tablespoons sugar 1 tablespoon pure vanilla extract ¼ teaspoon salt ¾ cup arborio rice 5 cups milk (whole or 2%) ½ cup plus 2 tablespoons sugar 1 tablespoon pure vanilla extract ¼ teaspoon salt ¾ cup arborio rice For the Steeped Raisins ½ cup golden raisins 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau, or orange juice ⅛ teaspoon cinnamon, plus more for serving ½ cup golden raisins 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau, or orange juice ⅛ teaspoon cinnamon, plus more for serving For Finishing & Serving ¾ cup crème fraîche or sour cream ½ teaspoon orange zest, from 1 orange (optional) ¾ cup crème fraîche or sour cream ½ teaspoon orange zest, from 1 orange (optional) Instructions In a large saucepan, bring the milk, sugar, vanilla, and salt to a boil. (Watch carefully so it doesn't overflow!) Add the rice. Stir, and boil gently for one minute. Reduce the heat to a low simmer and cook for 40 to 50 minutes, stirring occasionally, until thickened and creamy (you'll need to stir more frequently towards the end of the cooking time to prevent sticking). Pour the rice pudding into a bowl and stir occasionally until cooled to room temperature. (To speed the cooling process, put the bowl over an ice bath or a bag of frozen vegetables.) Place the raisins, orange liqueur (or juice), and cinnamon in a small saucepan. Add enough water just to cover the raisins. Bring to a boil, then immediately remove from the heat. Steep for about 15 minutes, then drain. Set aside. Give the crème fraîche (or sour cream) a quick whisk to make it fluffy and a little aerated. Gently fold into the cooled rice pudding, along with the steeped raisins. Stir in the orange zest, if using. At this point, the rice pudding can be served at room temperature or refrigerated for up to 2 days. To serve, spoon the rice pudding into serving bowls. Top with a small sprinkle of cinnamon and some orange zest, if desired. Make-Ahead Instructions: This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best cool, but not cold. In a large saucepan, bring the milk, sugar, vanilla, and salt to a boil. (Watch carefully so it doesn't overflow!) Add the rice. Stir, and boil gently for one minute. Reduce the heat to a low simmer and cook for 40 to 50 minutes, stirring occasionally, until thickened and creamy (you'll need to stir more frequently towards the end of the cooking time to prevent sticking). Pour the rice pudding into a bowl and stir occasionally until cooled to room temperature. (To speed the cooling process, put the bowl over an ice bath or a bag of frozen vegetables.) Place the raisins, orange liqueur (or juice), and cinnamon in a small saucepan. Add enough water just to cover the raisins. Bring to a boil, then immediately remove from the heat. Steep for about 15 minutes, then drain. Set aside. Give the crème fraîche (or sour cream) a quick whisk to make it fluffy and a little aerated. Gently fold into the cooled rice pudding, along with the steeped raisins. Stir in the orange zest, if using. At this point, the rice pudding can be served at room temperature or refrigerated for up to 2 days. To serve, spoon the rice pudding into serving bowls. Top with a small sprinkle of cinnamon and some orange zest, if desired. Make-Ahead Instructions: This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best cool, but not cold. Nutrition Information Powered by Per serving (6 servings) Calories: 409 Fat: 12 g Saturated fat: 7 g Carbohydrates: 63 g Sugar: 41 g Fiber: 1 g Protein: 9 g Sodium: 200 mg Cholesterol: 35 mg Per serving (6 servings) Calories: 409 Fat: 12 g Saturated fat: 7 g Carbohydrates: 63 g Sugar: 41 g Fiber: 1 g Protein: 9 g Sodium: 200 mg Cholesterol: 35 mg