Recipe by WI Cheesehead
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.
Top Review by Sydney Mike
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]
- 1 quart milk
- 1⁄3 cup sugar
- 2 slices lemon peel
- 1⁄2 vanilla bean, split lengthwise
- 3⁄4 cup arborio rice
- 3 egg yolks
- 1 teaspoon lemon juice
- 4 cups seasonal fresh fruit, sliced as needed (mixed fruit)
- superfine sugar (optional)
Directions See How It's Made
- 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.