Vanilla rice pudding (barron)
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Vanilla rice pudding (barron)
  Vanilla    Rice    Pudding  
Last updated 6/12/2012 1:28:12 AM. Recipe ID 63463. Report a problem with this recipe.
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      Title: Vanilla rice pudding (barron)
 Categories: Desserts
      Yield: 6 Servings
    2/3 c  Round or short-grain rice
      3 c  Milk
    1/3 c  Superfine or vanilla sugar
           -=OR=- more to taste
      1 tb Superfine or vanilla sugar
      1    1/2" strip of orange zest
      1 pn Salt
      1 tb Unsalted butter
      1    Egg
    1/2 ts Vanilla extract; or to taste
      1 tb Fresh lemon juice
           -=OR=- more to taste
    1/3 c  Rich Cream (w/o crust); -OR-
    1/2 c  -Heavy cream

MMMMM------------------------FOR SERVING-----------------------------
           Ground cinnamon
           Confectioners' sugar; sifted
  Place the rice in boiling water and leave for 5 seconds; drain, and
  rinse. Bring the milk almost to a boil in a heavy saucepan, and stir
  in the rice, the first quantity of sugar, the orange zest, salt, and
  butter. Reduce the heat to very low and simmer uncovered, stirring
  occasionally to prevent sticking, for 1 hour, or until thick and
  creamy. Remove from the heat and set aside.
  Whisk together the egg, vanilla, lemon juice, and remaining sugar
  until pale and thick, about 2 minutes. Remove the orange zest from
  the rice mixture and stir half the rice into the egg mixture. Return
  this to the saucepan and stir to combine.  Gently cook over low heat,
  stirring well, for 2 minutes.  Stir in the Rich Cream and add more
  sugar or lemon juice if desired.  (If using heavy cream, beat until
  slightly thickened, then stir into the rice mixture.)   Divide among
  individual dishes and chill.
  To serve, liberally dust with the cinnamon and confectioners' sugar.

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Recipe ID 63463 (Apr 03, 2005)

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