Arborio Rice Pudding with Currants and Dark Brown Sugar

1. 1

   In large saucepan combine rice, whipping cream, milk and cinnamon sticks over medium heat.

2. 2

   Bring to a gentle simmer and cook, uncovered, stirring occasionally, until rice is tender, 20-30 minutes.

3. 3

   Remove mixture from heat and stir in sugar until dissolved.

4. 4

   Stir in golden raisins and currants; cool, 15 minutes, stirring often.

5. 5

   Remove cinnamon sticks from pudding.

6. 6

   Divide warm pudding among serving bowls and top each serving with a spoonful of whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

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