"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Richard's Risotto Rice Pudding Recipe

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This recipe for Richard's Risotto Rice Pudding, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, January 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup rice (not instant)
8 cups whole milk
1/2 cup sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 large egg yolks
1/2 cup heavy cream
2 tsp. vanilla extract
freshly grated nutmeg (optional)
(raisins) optional

Directions:
Directions:
1.- Stir together rice,milk, sugar, 1 tsp. vanilla extract, cinnamon and salt in a large saucepan over medium-high heat. Bring to boil, stirring constantly. Reduce heat to medium-low and simmer for 30 minutes, stirring every 5 minutes as the mixture starts to thicken. Continue to cook until rice is tender but no too mushy, 15 minutes longer. The milk will be thicker and the rice tender, but the mixture should still be a little soupy. 2.- In a bowl, whisk together egg yolks and cream and stir into rice pudding. Continue to cook over medium-low heat for 2-3 minutes until eggs are cooked through and pudding is creamy and glossy but still fairly soupy. Remove from heat and stir in remaining 2 tsp.. vanilla extract. Grate in a little nutmeg, if you like. Pour pudding into a bowl (add raisins)and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold 2-3 hours. 3.- Serve pudding as is, or layer in a parfait glass with caramel sauce on top with whipped cream.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
15 min. cook 45
Personal Notes:
Personal Notes:
Serve with caramel sauce and/or whipped cream

 

 

 

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