This rice pudding is a little different because of the arborio rice, usually used for risotto.  Its natural creaminess makes this version extra luxurious.  Rice pudding is one of those comfort foods that is delicious served as its classic self but is also fabulous with some additions such as a berry compote or simmering the rice with cardamom.

Arborio Rice Pudding with Apricots

Yields: 4 – 6  servings

Ingredients:

3 ½ cups milk
1 tbsp. vanilla extract
1 cinnamon stick
½ cup arborio rice
¾ cup sugar
1 cup dried apricots, halved
1 egg, beaten
Butter to grease the baking pan
Cinnamon for sprinkling
Fresh berries or fruit compote, optional

Preheat oven to 350ºF. Place milk, vanilla and cinnamon stick in a large saucepan.  Add rice and simmer, stirring occasionally to prevent rice from sticking.  Rice should be tender, about 30 minutes.  Stir in apricots.  Remove cinnamon stick.  Off heat, stir in egg, keeping mixture moving at all times to prevent the egg from scrambling.

Lightly butter a baking dish.  Pour in rice mixture.  Place the baking dish inside another baking dish.  Pour hot water into the larger baking so it comes half way up the sides of the rice dish. Bake until thickened, about 30 minutes. To serve, sprinkle with cinnamon and optional berries or compote.