| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Long-grain white rice |
| 1 1/2 |
c |
Whole milk |
| 1/2 |
c |
Pure maple syrup |
| 2 |
|
Eggs |
| 1 |
|
Egg yolk |
| 1 |
t |
Vanilla extract |
| 1/2 |
t |
Grated lemon peel |
| 1/8 |
t |
Salt |
| 3/4 |
c |
Raisins |
| 1/4 |
t |
Ground nutmeg |
|
|
Whipped cream |
INSTRUCTIONS
1998
Because it's often the first dessert a child is allowed to eat, rice
pudding can conjure up wonderful memories, which may be why it
continues to be a favorite of a lot of grown-ups. Pure maple syrup
sweetens the pudding, which develops a smooth golden topping as it
bakes. Combine water and rice in heavy medium saucepan. Bring to
simmer. Reduce heat to low. Cover and cook until rice is tender and
liquid is absorbed, about 20 minutes. Uncover and cool. Position rack
in center of oven; preheat to 350°F. Butter 6- to 8-cup soufflé
dish. Place in roasting pan. Whisk milk and next 6 ingredients in
large bowl to blend. Stir in raisins and 1 1/2 cups cooked rice
(reserve any remaining rice for another use). Pour into dish. Sprinkle
nutmeg over. Add enough hot water to roasting pan to come halfway up
sides of dish. Bake until pudding is set in center and brown around
edges, about 1 hour 5 minutes. Remove dish from water. Cool pudding at
least 15 minutes. Spoon into bowls and serve warm or at room
temperature with whipped cream. Makes 6 servings. Bon Appétit
February 1998 Posted to recipelu-digest by Sandy <sandysno@pctech.net>
on Mar 05,
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