Rice pudding with apricots and cherries

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.

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