Arborio Rice Pudding with Cream

8 people, 1 cup Rice Sophia Arborio
1/4 teaspoon sugar in 1/2 cup coarse sea salt from Sophia
1/4 teaspoon of cloves, ground
a quarter-teaspoon of ground nutmeg
4 3/4 cups split whole milk
Pure vanilla extract, 1 1/2 teaspoons
1/fourth cup heavy cream
cinnamon ground for serving (optional)

Rice, 4 1/2 cups milk, cloves, nutmeg, sugar, and salt should all be brought to a boil in a large pot over medium-high heat. Simmer for 25 minutes on low heat with a cover. Remove the lid and continue to simmer the rice and pudding for an additional 5 to 10 minutes while stirring regularly. Add the remaining 1/4 cup of milk and the vanilla.

To prevent a skin from developing, transfer to a serving plate and press plastic wrap directly into the surface. Refrigerate for at least one hour, until cool (or up to 3 days). Simply whisk in heavy cream and top with cinnamon to serve cold. Reheat in the microwave to serve warm, then whisk in the heavy cream and top with the cinnamon.

Typically, the term “sugar” refers to sucrose, a compound made up of two sugars: glucose and fructose. While fructose goes to the liver, glucose is the sugar that flows to our superior brain and feeds it.

Sugar beet and sugar cane are extracted to yield sugar, also known as sucrose. Sucrose is only a stick that we would have to strive to bite in order to taste anything sweet. However, by removing the vegetable fibers—that is, via the refining process—crystalline, white sugar is produced that is devoid of any minerals or herbal tints. This is the >>ideal product since it will sweeten our food but, if used regularly, will quietly and subtly kill us. In particular, a number of acute and chronic illnesses that cause our bodies to age are brought on by sugar.