The secret to this dessert lies in slowly cooking the rice until the grains are tender. Ricotta cheese can be substituted for the mascarpone.
Serves: 8Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy
- 1½ cups milk
- 1 cup long-grain rice
- ½ tsp. ground cinnamon
- 1 tsp. vanilla extract
- ¾ cup heavy cream
- 3 Tbsp. sugar
- 1 cup mascarpone
- ½ cup sliced almonds
- In a medium-size saucepan, combine the milk and the rice. Stir in the cinnamon. Bring to a boil, uncovered, over medium heat. Cover, reduce heat to low, and simmer 25 minutes until cooked through, stirring occasionally.
- In a bowl, stir the vanilla extract into the heavy cream. Add to the rice, stirring to combine. Continue cooking over low heat until the rice is tender. Remove from the heat.
- Stir in the sugar and mascarpone. Spoon into dessert dishes and chill. Garnish with almonds.