Rice Pudding With Ricotta and Fresh Fruit
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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.
- Ready In:
- 40mins
- Serves:
- Units:
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
- 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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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.
