| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
Vegtime4 |
12 |
servings |
INGREDIENTS
| 1 |
c |
Arborio rice |
| 3/4 |
c |
Sugar |
| 3/4 |
ts |
Salt |
| 2 |
c |
Water |
| 2 |
c |
Half-and-half |
| 3 |
lg |
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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