| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Michael’s p, Desserts, Puddings, Rice |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Whole milk |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Ground cinnamon |
| 3/4 |
c |
Uncooked white rice |
| 1/2 |
c |
Dried cherries that have been rehydrated in 1/4 cup warm brandy |
| 1/2 |
c |
Granulated sugar |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
Combine the milk, vanilla, and cinnamon in a heavy pot. Slowly bring the
mixture just to the boil over medium heat, being careful not to scorch the
milk. Reduce the heat to low, add the rice, and coo k at a low simmer for 1
hour, uncovered and stirring occasionally, or until the rice is thoroughly
cooked and creamy. Remove from the heat. Stir in the cherries and the sugar
and cool as quickly as p ossible. Refrigerate until completely cold.
Whip the heavy cream into stiff peaks with an electric mixer. Using a
spatula, fold the cream into the chilled pudding, spoon into pudding cups,
and serve immediately or refrigerate until needed.
>From external sources by fold the cream into the chilled pudding, spoon
into pudding cups, and serve on the fold, cream into the chilled pudding,
spoon into pudding cups, and serve
By "Master Harper Gaellon" <gaellon@inch.com> on Mar 15, 1997
Recipe by: Michael Lomonaco
Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA>
on Dec 1, 1997
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