 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A variation on an old favourite. I assume it has its roots in Italian cuisine, however, the only thing Italian about this one is the Arborio rice used. Anyway, I love it and would like to see what others think. If you know its origins, let me know. Picked this up in my cookery course. Ingredients:
100 g alborio short-grain rice |
80 g sugar |
1/2 liter whole milk |
1 teaspoon vanilla essence |
30 g unsalted butter |
150 ml cream |
2 egg yolks |
Directions:
1. Wash rice under cold water.
2. Add milk to saucepan and add sugar and vanilla essence. Bring to boil then reduce to a gentle simmer until liquid is absorbed. Stir frequently to avoid sticking rice to bottom of pan.
3. Remove from heat and stir in butter and egg yolks quickly.
4. Place in refrigerator.
5. When chilled, add cream whipped to a medium peak. Blend completely and spoon into greased cylindrical-shaped moulds. Place in refrigerator for at least six (6) hours but overnight a day ahead brings best results.
6. Serve by gently pushing through mould onto serving plate with a small amount of any fruit you like.
|
|