Rice Pudding with Maine Blueberries and Maple Syrup Drizzle (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 quart milk |
1/2 cup plus 2 tablespoons uncooked long-grain white rice |
pinch salt |
1/2 cup plus 1 tablespoon sugar |
2 egg yolks |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1/8 teaspoon grated nutmeg |
1/2 cup dried blueberries |
1/2 cup heavy cream |
grade a maple syrup, for drizzling |
Directions:
1. Combine the milk, rice, and salt in a saucepan over medium heat. Simmer for about 30 minutes, or until the rice is tender.
2. Combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg in a bowl.
3. When the rice is done, stir the blueberries and the sugar and egg mixture into the hot rice mixture in the pot. Cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
4. When the rice mixture has cooled, combine the cream and the remaining 1 tablespoon sugar in a large mixing bowl. Using a handheld electric mixer, beat until soft peaks form. Fold into the cooled rice mixture.
5. Spoon the mixture into 6 (4-ounce) custard cups, cover with plastic wrap, and refrigerate for at least 1 hour.
6. Serve chilled, drizzled with maple syrup.
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