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Ingredients
ServingsOriginal: Serves 8
- water, 500 ml / 1.1 pint2 cup
- risotto rice, 110 g / 3.9 oz1 cup
- salt1/4 tsp
- butter1 tbsp
- half and half, 750 ml3 cup
- granulated sugar, 225 g1 cup
- cinnamon stick1
- lemon zest1 piece
- ground cinnamon, for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Bring water to a boil, then add rice, salt, and butter.
Cover, lower heat to simmer, and cook for 20 minutes.
Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.
Bring to boil over direct heat.
Place over simmering water in double boiler and cook for 45 minutes.
Remove cinnamon stick and lemon peel.
Pour rice mixture into a 2-quart (1.9 L) casserole and allow to cool.
Sprinkle with cinnamon powder.
