Rice Pudding With Ricotta and Fresh Fruit

Name: Rice Pudding With Ricotta and Fresh Fruit
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
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

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Recipe 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.

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READY IN: 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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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