Dolce di Castagne e Riso (Chestnut Rice Pudding)

Source: The Great Italian Cookbook (1987).  Compiled by the Italian Academy of Cookery.  New York: International Culinary Society.  ISBN: 0-517-63553-4

• 3/4 cup dried chestnuts

• 2 cups milk -or- water

• pinch of salt

• 3/4 cup short-grain rice

• 6 tbsp sugar

• 1/2 cup seedless white raisins

• 1/4 cup + 2 tbsp butter

Place the chestnuts in a bowl, pour over lukewarm water and soak overnight.

Peel off any filmy outer layer from the chestnuts, pat dry and place in a saucepan.  Cover with milk or water, add a pinch of salt and simmer gently for 1/2 hour.  Then add the rice, the softened seedless white raisins and the sugar.  Cook, stirring constantly for a further 20-25 minutes, until the rice is tender and a risotto-like mixture is obtained.   Add more milk if necessary.  Add the butter, and allow it to melt over the pudding mixture.  Stir well, pour into a serving bowl and leave to cool.

Serve cold.