When I try something new that goes well, I like to write it down. Today, I think it'll go on my LJ. This is a new recipe, and will no doubt improve through multiple iterations. This is technically my second time to make it, though this time was with way more flair (and four separate finishes) than the first semi-accidental time.
Vanilla Cinnamon Dessert Risotto, a sort of rice pudding
Take a big flat-bottom pan, like for other risotto. Add 1 1/2 cups of arborio rice and 2 tbps of almond oil. Toast the rice in the oil for a bit. Add a split and scraped vanilla bean and 1/2 tsp of cinnamon, and then begin adding the liquid (see below) at the same time.
You'll want 6-8 cups or more of rice milk, dairy milk or both. The rice milk makes it nicely sweet, thick and starchy while the dairy milk gives it a nice fatty flavor. Combining both is a good choice. If you do both, put in the rice milk before the dairy milk - rice milk doesn't burn easily, cow milk is more temperamental. Today I used about 5 cups of rice milk and 1 1/2 cups of raw dairy milk. Came out great.
For a risotto, including this one, you'll want to add the liquid gradually, about 1/2 cup at a time. I didn't heat the liquid before adding it, but that's usual for a normal rice-and-broth risotto, and might have helped in some undefined way. The liquid is added just to keep the rice moist as it cooks down. The milk cooks down to a starchy, thick, slightly sweet base and the rice breaks down and eventually turns into one mass with it -- you know, risotto. But in this case, sweet and vanilla/cinnamon.
I'm told 6 cups of liquid should be plenty, but I usually add more (gradually, of course) to get an extra-gooey risotto.
I couldn't decide how to finish it, so I divided it into four and tried four ways. Here are the amounts of stuff to add for a full recipe (4x what I used, in other words):
Finish #1, plain:
1/2 cup sugar
2-4 tbsp butter
Take out the vanilla bean
Suggested garnish: none, you're boring. Well, okay, maybe a shake of cinnamon.
Finish #2, OMG vanilla:
1 cup sugar or vanilla sugar
2-4 tbsp butter
1 1/2 tbsp vanilla extract (or equivalent vanilla paste)
Leave in vanilla bean
Suggested garnish: vanilla whipped cream, vanilla powder and/or vanilla sugar
Finish #3, apple:
1/2 cup sugar
2-4 tbsp butter
1 cup apple juice - cook it down, like the previous liquid
Take out the vanilla bean
Suggested garnish: slice of apple, optional shake of cinnamon
Finish #4, hot buttered rum:
3/4 cup brown sugar
4-6 tbsp butter
1+ cups spiced rum
Add rum until you don't give a shit about the vanilla bean
Cook down the rum as much as you feel is necessary. For kid-friendly, get it up to temperature and give it a few minutes. For grown-ups in a good mood, run the spoon through it once or twice, take it off the heat and call it good -- and/or finish at the table from your hip flask.
Suggested garnish: brown sugar and/or butter and/or hot buttered rum in a cup next to it.
Vanilla Cinnamon Dessert Risotto, a sort of rice pudding
Take a big flat-bottom pan, like for other risotto. Add 1 1/2 cups of arborio rice and 2 tbps of almond oil. Toast the rice in the oil for a bit. Add a split and scraped vanilla bean and 1/2 tsp of cinnamon, and then begin adding the liquid (see below) at the same time.
You'll want 6-8 cups or more of rice milk, dairy milk or both. The rice milk makes it nicely sweet, thick and starchy while the dairy milk gives it a nice fatty flavor. Combining both is a good choice. If you do both, put in the rice milk before the dairy milk - rice milk doesn't burn easily, cow milk is more temperamental. Today I used about 5 cups of rice milk and 1 1/2 cups of raw dairy milk. Came out great.
For a risotto, including this one, you'll want to add the liquid gradually, about 1/2 cup at a time. I didn't heat the liquid before adding it, but that's usual for a normal rice-and-broth risotto, and might have helped in some undefined way. The liquid is added just to keep the rice moist as it cooks down. The milk cooks down to a starchy, thick, slightly sweet base and the rice breaks down and eventually turns into one mass with it -- you know, risotto. But in this case, sweet and vanilla/cinnamon.
I'm told 6 cups of liquid should be plenty, but I usually add more (gradually, of course) to get an extra-gooey risotto.
I couldn't decide how to finish it, so I divided it into four and tried four ways. Here are the amounts of stuff to add for a full recipe (4x what I used, in other words):
Finish #1, plain:
1/2 cup sugar
2-4 tbsp butter
Take out the vanilla bean
Suggested garnish: none, you're boring. Well, okay, maybe a shake of cinnamon.
Finish #2, OMG vanilla:
1 cup sugar or vanilla sugar
2-4 tbsp butter
1 1/2 tbsp vanilla extract (or equivalent vanilla paste)
Leave in vanilla bean
Suggested garnish: vanilla whipped cream, vanilla powder and/or vanilla sugar
Finish #3, apple:
1/2 cup sugar
2-4 tbsp butter
1 cup apple juice - cook it down, like the previous liquid
Take out the vanilla bean
Suggested garnish: slice of apple, optional shake of cinnamon
Finish #4, hot buttered rum:
3/4 cup brown sugar
4-6 tbsp butter
1+ cups spiced rum
Add rum until you don't give a shit about the vanilla bean
Cook down the rum as much as you feel is necessary. For kid-friendly, get it up to temperature and give it a few minutes. For grown-ups in a good mood, run the spoon through it once or twice, take it off the heat and call it good -- and/or finish at the table from your hip flask.
Suggested garnish: brown sugar and/or butter and/or hot buttered rum in a cup next to it.
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