Rice pudding with stout
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Rice pudding with stout
  Rice    Pudding  
Last updated 6/12/2012 1:20:23 AM. Recipe ID 52104. Report a problem with this recipe.
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      Title: Rice pudding with stout
 Categories: Desserts, Rice
      Yield: 8 Servings
      1 c  Medium Grain Rice -- (fx.
      2 c  Water
    3/4 ts Salt
      1 tb Unsalted Butter -- * see
      1 tb Fine Bread Crumbs --
      4 lg Eggs
      1 c  Stout -- ** see note
      1 c  Whipping Cream
    1/2 ts Vanilla Extract
      1 tb Sugar
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/8 ts Ground Cloves
    1/4 lb Pitted Dates -- chopped (2/3
      2 tb All-Purpose Flour --
  * plus more for the baking dish
  ** (a sweet Stout in the English style -including those labeled
  Oatmeal Stout, Milk Stout, or Imperial Stout- will provide a mellow
  richness and overtones of coffee and chocolate, but a dry Irish-style
  Stout is likely to be to bitter. Some brands of Porter might also
  work if on the sweet side.)
  1. Combine the rice, water, and salt in a heavy saucepan. Bring to a
  boil, reduce the heat, cover, and cook until the water is absorbed,
  about 15 minutes. Remove from heat, fluff with fork, cover, and let
  2. Butter the bottom and sides of a 6-cup baking disk or 8 individual
  casseroles (ramekins). Sprinkle with bread crumbs and roll the dish
  around to coat all the surface with crumbs. Tap out excess.
  3. Preheat the oven to 325 degrees F. Beat the eggs lightly in a large
  bowl. Add the Stout, 1/3 cup of the cream, vanilla, sugar, and spices
  and stir to combine. Add the rice and stir to break up any clumps.
  Toss the dates in flour to coat them evenly, shaking off the excess,
  and stir them in. Pour the mixture into the baking dish. Cut the
  butter into small pieces and scatter them on top. Bake uncovered
  until set, about 1 hour. Serve warm, with the rest of the cream,
  lightly whipped.
  Serves 8.

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Recipe ID 52104 (Apr 03, 2005)

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