Honey And Cinnamon Whey Rice Pudding

Name: Honey And Cinnamon Whey Rice Pudding
Ingredients: 1 1/2 cups whey (leftover from making fresh ricotta); scant 1/2 cup heavy cream; 1 tablespoon honey; 2 tablespoons sugar; 1 teaspoon Vietnamese cinnamon; 1/3 cup arborio or jasmine rice (or a blend of both); toasted walnuts for serving, if you like

7 ingredients

3 steps

Ingredients

1 1/2 cups whey (leftover from making fresh ricotta)
scant 1/2 cup heavy cream
1 tablespoon honey
2 tablespoons sugar
1 teaspoon Vietnamese cinnamon
1/3 cup arborio or jasmine rice (or a blend of both)
toasted walnuts for serving, if you like

Directions

1

Preheat the oven to 330 F. In a 1.5 quart Pyrex dish, whisk together the whey, cream, sugar, honey and cinnamon. Stir in the rice.
2

Place dish, uncovered, in a 9x13 pan filled with 2? of water (you're making a water bath), and put the whole thing in the oven. Bake 30 minutes. Remove the Pyrex (with the rice pudding in it) from the pan and bake alone for an additional 30 minutes.
3

Remove from oven and set aside to cool for 45-60 minutes. Then put in the refrigerator. All of this cooling will help the pudding set although, ultimately, this is not a stiff rice pudding. To serve, spoon into bowls and top with toasted, crumbled walnuts if you like.