| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Raw short-grain rice; (such as Arborio), |
|
|
; rinsed in a |
|
|
; colander until the |
|
|
; water runs clear |
| 4 1/2 |
c |
Milk |
| 1/4 |
c |
Diced dried apricots |
| 1/4 |
|
Vanilla bean; split lengthwise |
|
|
; and soft insides |
|
|
; scraped out and |
|
|
; reserved |
| 1/2 |
ts |
Freshly grated lemon zest |
| 4 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
Bring the rice, milk, apricots, vanilla scrapings and lemon zest to a
simmer in a covered heavy saucepan over medium heat.
Immediately reduce the heat to as low as possible, cover tightly, and
simmer gently, stirring occasionally, until the rice is very tender,
20 to 25 minutes. Turn off the heat.
Stir the egg yolks into the cooked rice mixture and stir just until
thickened, 1 to 2 minutes. Stir in the sugar.
Spoon the rice pudding into ramekins or dessert cups and let cool.
Cover tightly with plastic wrap and refrigerate at least 2 hours.
Converted by MC_Buster.
Per serving: 1299 Calories (kcal); 57g Total Fat; (39% calories from
fat); 47g Protein; 152g Carbohydrate; 1000mg Cholesterol; 568mg
Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0
Fruit; 9 1/2 Fat; 6 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0057
Converted by MM_Buster v2.0n.
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