Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | Arborio rice |
¾ cup | Sugar |
¾ teaspoon | Salt |
2 cups | Water |
2 cups | Half-and-half |
3 larges | Egg yolks |
1 cup | Heavy cream |
1 \N | Stick cinnamon or 1/4 tsp. cardamom |
1 pounds | Fresh cherries; stemmed and pitted |
6 \N | Fresh apricots; pitted and sliced, |
\N \N | OR 20 dried apricots |
12 \N | SERVINGS OVO-LACTO |
Fresh tart cherries and sweet, juicy apricots transform rice pudding from a homey comfort food into a sophisticated grand finale. Using a short grain rice, such as arborio, gives the dish an extra-creamy quality.
In large heavy saucepan, combine rice, sugar, salt and water. Cook 15 minutes over low heat, stirring occasionally. In medium bowl, whisk together 'A cup half-and-half with egg yolks, then stir in rice mixture.
Mix well. Stir in remaining half-and-half, heavy cream and cinnamon. Return mixture to pot. Cook over low heat, stirring frequently, until rice is tender and suspended throughout pudding, 45 minutes to 1 hour. Stir in cherries and apricots. Remove from heat and let cool. Transfer to serving bowl. Serve at room temperature.
PER SERVING: 279 CAL.; 5G PROT.; 13G TOTAL FAT (8G SAT. FAT); 35G CARB.:95MG CHOL.; 186MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 39 Converted by MM_Buster v2.0l.