| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Arborio rice |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Cornstarch |
| 1 |
pn |
Salt |
| 2 1/4 |
c |
Skim milk |
| 1/4 |
c |
Dried cranberries |
| 1/4 |
c |
Dried apricots; chopped |
| 2 |
ts |
Vanilla extract |
|
|
Fresh nutmeg; grated |
INSTRUCTIONS
Whisk rice, sugar, cornstarch and salt in heavy saucepan. Gradually stir in
milk. Bring to a simmer over high heat, stirring constanly. Reduce heat to
low and simmer slowly, stirring often, until the rice is tender and the
pudding is creamy, about 20 min. Remove from heat and stir in cranberries,
apricots and vanilla. Cover the pan and let sit for 10 minutes, or until
ready to serve.
Spoon into bowls and top w/ freshly grated nutmeg.
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