Joey’s Mascarpone Rice Pudding with Chestnut Honey
Joey Arias is one of the most legendary performers in NYC nightlife. She is also one of my dear friends. Joey is known for her ability to channel the voice of the great Billie Holiday. I have her portrait tattooed on my leg…lol…At a dinner party thrown by my friend, chef, cabaret performer, and food blogger Daniel Isengart, I made this rice pudding. Joey took home a quart of this pudding at the end of the night. Joey always asks me to make this for her, and was happy when I told her that I would name this pudding after her. I couldn’t fit her name for this dessert in the box on the main screen, but I am going to give HER name for it here.
Joey’s Rice Pudding
aka MAYAN GODDESS JOEY ARIAS RICE PUDDING OF THE GODZ
1 1/4 C Arborio Rice
2 C water
3 C milk
2 C heavy cream
1/2 C sugar
2 Cinnamon sticks
1 vanilla bean, split
1 tsp pure vanilla extract
8 oz mascarpone
CHESTNUT HONEY, for garnish (OPTIONAL) SEE NOTE
- In a heavy pot, combine the water and arborio rice. Bring to a boil, and cook 5 minutes. Drain and rinse the rice. Set aside.
- In the same pot, combine milk, heavy cream, sugar, cinnamon sticks, vanilla bean, and rice.
- Cook, stirring constantly, until pudding gets thick and rice is tender, around 30 minutes.
- Take off of heat, and stir in vanilla extract and mascarpone.
- Drizzle portions with chestnut honey.
Serve this pudding warm, or cold, drizzled with chestnut honey. If you cannot get chestnut honey, you can substitute regular honey.
Chestnut honey is an amazing specialty honey. It is dark and complex, with a woody, slightly bitter flavor. You will probably have to order it online, and it is expensive, but the investment is WELL WORTH IT!!! Only use a little, as the flavor is super intense. Chestnut honey is by FAR my favorite honey. I will be writing an article about honey soon.