| 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 |
lg |
Eggs |
| 1 |
lg |
Egg yolk |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Grated lemon peel |
| 1/8 |
ts |
Salt |
| 3/4 |
c |
Raisins |
| 1/4 |
ts |
Ground nutmeg |
|
|
Whipped cream |
INSTRUCTIONS
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, 1998
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