June 19, 2013
Written by Joy Paoletti and Judy Vig
Monday, 12 July 2010 15:00
Our father’s sisters have inspired us with many lessons we will always treasure. While running the family grocery stores, the furniture store and caring for their families, they taught us how to be strong, positive women and how to keep family and outside interests in perfect balance.
The interest in food was, and is, a very big part of our family life. Passing down the much loved favorites keeps us warm in our hearts and fills us with a feeling of comfort like no other.
The recipe we have chosen today is a special favorite, as it has been for many years, prepared the same way each time with a great big handful of love and just a pinch of great pride.
3/4 cups Arborio rice
6 cups whole milk
1/2 vanilla bean, split and scraped or 3/4 teaspoon extract
1/2 cup vanilla sugar
dash of salt
1/4 cup cream
handful of raisins (optional)
Combine rice, milk, vanilla, sugar and salt in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer. Stir frequently, as the bottom can burn quickly. Continue stirring until rice is tender and liquid has absorbed, about 40 minutes. Prepare coconut sauce below.
1 14 oz. can coconut milk
1/2 cup sugar
pinch of salt
1/2 teaspoon vanilla
shredded, toasted coconut for garnish
Heat all ingredients together in saucepan over medium-low heat, whisking to dissolve sugar. Reduce heat and continue cooking until sauce is slightly thickened.
Spoon sauce over rice pudding either warmed or room temperature. Enjoy!
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