adapted from Joy the Baker.  

Risotto Rice Pudding with brown sugar

2 tablespoon unsalted butter

1/2 cup Arborio rice 4 cups milk ( whole milk)

1/4 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

pinch allspice

pinch of cardamon

1 tablespoon pure vanilla extract

almonds for topping

In a medium saucepan heat 4 cups of milk.  Bring the milk to boil and then turn off the flame and let it rest. In another saucepan, melt the butter.  Add the rice grains and stir to coat.  Pour in enough hot milk to cover the rice.  Stir with a wooden spoon while keeping the flame over the lowest setting. Allow the rice to absorb all the milk before adding just enough again to cover the rice.  Repeat this process until all the milk is used up. (this takes a while- but it is so worth it!, enjoy a cup of tea, read, relax and let the milk and rice do its magic). When you add the last bit of milk, also incorporate the sugar, salt, spices and vanilla. I let it cook till it was the consistency of chunky soup as I grew up with Kheer that was of a thicker consistency. The pudding is a beautiful golden brown color. It’s absolutely divine!