Rice Pudding With Ricotta and Fresh Fruit |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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:
1. 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.
2. 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.
3. Burt Wolf * Eating Well.
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