Rice Pudding With Apricots And Cherries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Vegtime4 | 12 | Servings |
INGREDIENTS
| 1 | c | Arborio rice |
| 3/4 | c | Sugar |
| 3/4 | t | Salt |
| 2 | c | Water |
| 2 | c | Half-and-half |
| 3 | Egg yolks | |
| 1 | c | Heavy cream |
| 1 | Stick cinnamon or 1/4 tsp. | |
| cardamom | ||
| 1 | lb | Fresh cherries, stemmed and |
| pitted | ||
| 6 | Fresh apricots, pitted and | |
| sliced | ||
| OR 20 dried apricots | ||
| 12 | SERVINGS OVO-LACTO |
INSTRUCTIONS
Fresh tart cherries and sweet, juicy apricots transform rice pudding from a homey comfort food into a sophisticated grand finale. Using a short grain rice, such as arborio, gives the dish an extra-creamy quality. In large heavy saucepan, combine rice, sugar, salt and water. Cook 15 minutes over low heat, stirring occasionally. In medium bowl, whisk together 'A cup half-and-half with egg yolks, then stir in rice mixture. Mix well. Stir in remaining half-and-half, heavy cream and cinnamon. Return mixture to pot. Cook over low heat, stirring frequently, until rice is tender and suspended throughout pudding, 45 minutes to 1 hour. Stir in cherries and apricots. Remove from heat and let cool. Transfer to serving bowl. Serve at room temperature. PER SERVING: 279 CAL.; 5G PROT.; 13G TOTAL FAT (8G SAT. FAT); 35G CARB.:95MG CHOL.; 186MG SOD.; 2G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 39 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 73.3mg
Sodium: 177.3mg
Potassium: 72.5mg
Carbohydrates: 37.1g
Fiber: <1g
Sugar: 12.5g
Protein: 2.3g