| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Clprime1 | 1 | servings | |
INGREDIENTS
| 2 | c | Milk |
| 1/3 | c | Sugar |
| 1/2 | Vanilla bean | |
| 1 | 1 inch piece fresh ginger | |
| 1/2 | Orange zested chopped fine | |
| 1/4 | c | Arborio rice |
| 1 | Whole egg | |
| 3 | Egg yolks | |
| 1/4 | c | Cr.me fraiche; whipped |
| 1 | tb | Unsalted butter |
| 8 | Apricots | |
| 1 | Pinches cinnamon | |
| 4 | tb | Brown sugar |
| 2 | tb | Soft butter |
| 1/4 | c | Brandy |
INSTRUCTIONS
Combine milk, sugar, vanilla, ginger, orange zest and rice in pot. Over medium heat, bring to a boil, stirring occasionally. Reduce heat to simmer and cook until most of the milk is absorbed, about 20 to 35 minutes, continuing to stir occasionally. Whisk together egg and yolks and slowly temper into simmering rice mixture. Take off heat and stir butter. Remove vanilla bean and ginger and pour onto lined sheet pan. Cover with plastic or parchment and refrigerate to cool. When cool, fold in whipped cr.me fraiche. Meanwhile, split apricots in half and pit. Lay face side up on sheet pan. Sprinkle each half with brown sugar and cinnamon. Dot with butter and drizzle with brandy. Place in broiler or under salamander until butter and sugar melt and bubble and apricots soften, about 3 to 5 minutes. To serve, spoon rice pudding into center of bowl, place 4 apricots halves on top. Converted by MC_Buster. Per serving: 1629 Calories (kcal); 64g Total Fat; (37% calories from fat); 38g Protein; 198g Carbohydrate; 963mg Cholesterol; 503mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 11 Fat; 7 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0021 Converted by MM_Buster v2.0n.
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