Almond And Mascarpone Rice Pudding With Vanilla |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Almonds are used to make a non-dairy creamy beverage available in 1 L Tetra-Packs on the grocery or health-food store shelf (not refrigerated until opened). This rich pudding has tiny black flecks of vanilla seed, and even more natural flavor from the almond beverage, for a comfort food that is anything but boring! Read more ! Ingredients:
1 cup sliced or slivered almonds, divided |
1 l carton almond beverage, about 4 cups |
21/2 cups whipping cream |
1 cup arborio or other italian short-grain rice |
3/4 cup granulated sugar, divided |
1/4 tsp salt |
1/4 to 1/2 vanilla bean or 11/2 tsp pure vanilla extract |
3 eggs |
1/2 cup mascarpone cheese |
Directions:
1. Preheat oven to 350°F
2. Spread out almonds on a dry tray; bake 5 to 8 minutes or until golden. Cool on a rack. Finely chop half the almonds; set all separately aside.
3. Combine almond beverage, whipping cream, rice, 1/2 cup
4. sugar and salt in a large saucepan. Split vanilla bean lengthwise; scrape out seeds. Add pod and seeds to rice mixture. (If using extract, do not add.)
5. Cook over medium-high heat, stirring constantly for 8 to 10 minutes, or just until mixture begins to simmer.
6. Reduce heat as needed to between medium and medium-low.
7. Gently bubble, partially covered and stirring frequently, especially near the end of cooking time, for 35 minutes or until rice is tender and mixture is very creamy.
8. Take out and discard vanilla pod.
9. Remove pan from heat.
10. Beat eggs with remaining 1/4 cup sugar with a whisk in a small bowl until just combined.
11. Stirring constantly, whisk in several spoonfuls of hot rice mixture; then whisk egg mixture back into remaining rice mixture in pan.
12. Return to medium-low heat, stirring constantly for 2 to 3 minutes to cook eggs and thicken pudding.
13. Stir in chopped almond and spoonfuls of mascarpone cheese—and vanilla extract, if using.
14. Serve warm or at room temperature. (Or lay a piece of plastic directly on pudding surface; refrigerate for up to 2 to 3 days. If cold pudding thickens too much for your taste, thin with milk.)
15. Serve sprinkled with remaining toasted almonds and sliced kumquats or other colourful fruit.
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