The Ricotta addition makes it taste very "Euro".
Rice Pudding with Ricotta
Leftover Rice: I had Jasmine.
Milk to cover the rice. I even added in some left-over Eggnogg!
Egg: beaten
Cardamom
Raisins: soaked in hot water. Add in some Marsala or Sherry if you wish.
(Honey or sugar is not required as the raisins add more than enough sweetness.)
Ricotta: Big Dollop
Soak the raisins in the Marsala/Sherry and boiling water to cover. After soaking; drain.
In a nice deep pan soak the cooked rice with the milk to cover. As well add the beaten egg. Soak while you have breakfast!
Add in a dash of ground Cardamom and the drained raisins.
Turn the heat on low and stir often until the rice pudding bubbles.
Turn off the heat and fold in a big dollop of the Ricotta.
Pour into a lovely ceramic bowl.
*I serve this topped and drizzled with a fig and orange compote.
Ta DA!
