Creamy Rice Pudding

From Cooking with Paula Deen, Nov/Dec 2008

Creamy Rice Pudding
  1. 1/2 cup Arborio rice
  2. 1/2 cup water
  3. 1 1/2 cups whole milk
  4. 2 tablespoons sugar
  5. 1/4 teaspoon ground cinnamon
  6. Pinch ground nutmeg
  7. Garnish: ground cinnamon, chopped pecans
  1. In a medium saucepan, combine rice and water. Bring to a boil over medium-high heat. Reduce heat, and simmer, covered, for 8 to 10 minutes, or until water is absorbed. Stir in milk, sugar, cinnamon, and nutmeg; simmer, uncovered, for 10 to 15 minutes, or until creamy. Spoon into individual serving dishes. Garnish with ground cinnamon and chopped pecans, if desired.
Makes 2 servings