Warm Rice Pudding With Seasonal Fruit

"This is a Michael Chiarello recipe that I found in the Energy Times magazine. Saving it to try. The cook times are a guess right now."
 
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Ready In:
40mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • In a wide pan or straight-sided skillet, combine the milk, sugar, lemon peel, vanilla bean and 1/2 C water.
  • Bring to a simmer over moderate heat, stirring to dissolve the sugar.
  • Add the rice and simmer gently until the grains are tender and the milk is slightly thickened, 15-20 minutes.
  • Beat the yolks with the lemon juice until well blended.
  • Whisk in about 1 cup of the hot rice to warm the eggs, then pour the egg mixture into the rice.
  • Cook briefly, stirring constantly, until the pudding visibly thickens, about 1 minute, then remove from the heat.
  • Remove the lemon peel and vanilla bean.
  • Let the rice pudding cool until it is just warm; it will thicken as it cools.
  • If the fruit needs a little sweetening, add superfine sugar to taste and divide among eight plates or balloon wine glasses.
  • Spoon the warm rice pudding over the fruit, or alternating layers of fruit and warm pudding in parfait glasses.

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Reviews

  1. I pretty much cut this recipe in half when making it & then served it with a combo of fresh peaches (unpeeled & chopped) & blueberries, sweetened just slightly! Must say that I'm impressed with the arborio rice (I most often stick with regular ol' white or brown rice) ~ Very creamy, very satisfying, & very much worth while making again! This is definitely a recipe I'm keeping on file! Thanks, much, for sharing it! [Tagged, made & reviewed for my chosen chef mate in the Vegetarian/Vegan Recipe Swap 13]
     
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RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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