Rice Pudding With Ricotta and Fresh Fruit

Submitted by Olha7397

"This recipe is from Chef Francis Lopez the Chef instructor from the Culinary Institute of America, in Hyde Park New York. This is his family recipe."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 cup converted rice
• 3 cups water
• 1 cup raisins
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 1⁄3 cup sugar
• 1 tablespoon fresh lemon juice
• 3⁄4 cup part-skim ricotta cheese, pureed
• 2 teaspoons vanilla extract
• 3 cups sliced fresh fruit

directions

1. In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
2. Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
3. Burt Wolf * Eating Well.