| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pudding, Rice, Rissotto | 4 | Servings |
INGREDIENTS
| 2 | Frozen peaches in syrup | |
| Thawed, 10 oz each | ||
| 4 | T | Unsalted butter or |
| Margarine | ||
| 1/2 | c | Currants |
| 1 | c | Arborio rice |
| 2 | T | Dark rum |
| 2 | T | Granulated sugar |
| 1/2 | c | Heavy cream |
| Brown sugar |
INSTRUCTIONS
Drain the peaches, reserving the syrup. Cut peaches into 1/2-inch pieces. In a medium saucepan, combine the syrup with enough water to measure 4 cups. Bring to a simmer and maintain at a simmer over moderately low heat. In a large nonreactive saucepan or flameproof casserole, melt 2 tablespoons of the butter over moderate heat. Add currants and cook for 2 minutes. Add rice and stir for 1-2 minutes, until well coated with the butter and slightly translucent. Add rum and cook until it evaporates. Add 1/2 cup of the simmering syrup and cook, stirring constantly, until the rice has absorbed most of the liquid. Adjust the heat if necessary to maintain a simmer. Gradually adding syrup, 1/2 cup at a time, cook, stirring constantly, until the rice is Add granulated sugar, the reserved peaches and the heavy cream. Continue to cook, stirring and adding syrup as necessary, 1/4 cup at a time, until the rice is tender but still firm and is bound with a creamy sauce, 3-6 minutes longer. Stir in the remaining 2 tablespoons butter and serve immediately. Pass a bowl of brown sugar separately. Source: Best of Food and Wine, Italian Collection. Posted to MM-Recipes Digest V3 #297 Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST) From: suzy <suzy@gannett.infi.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 667
Calories From Fat: 400
Total Fat: 45.3g
Cholesterol: 71.3mg
Sodium: 289.3mg
Potassium: 198.4mg
Carbohydrates: 57.8g
Fiber: 1.2g
Sugar: 18.4g
Protein: 5.1g