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Rice Pudding With Ricotta and Fresh Fruit

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
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • Burt Wolf * Eating Well.
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@Olha7397
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@Olha7397
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"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."
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  1. 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.
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