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Rice Pudding Extraordinaire

Renaissance.Chef's picture
Ingredients
  Water 1⁄4 Cup (4 tbs)
  Rice 1⁄4 Cup (4 tbs), washed
  Margarine 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Unflavored gelatin 2 Teaspoon
  Sherry 3 Tablespoon
  Rum/Sherry 3 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Rhubarb sauce 1 Cup (16 tbs), sweetened
  Sweetened rhubarb sauce 1 Cup (16 tbs), drained
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Blanched almonds 4 Tablespoon
  Slivered blanched almonds 4 Tablespoon
Directions

MAKING
1) In a small saucepan, add the rice, margarine and salt in the boiling water and simmer over a moderate heat, stirring frequently, until the water is absorbed.
2) Stir in the milk, mix well and transfer into the top of a double boiler.
3) Cover and cook over simmering water for about 1 1/2 hours, stirring occasionally, until the milk is well absorbed and the rice is tender.
4) In a bowl, stir the gelatin in rum until softened, then stir into hot rice.
5) Stir in the vanilla, rhubarb sauce and brown sugar, blend well.
6) Refrigerate the pudding until thoroughly chilled.

SERVING
7) Garnish with the slivered almonds and serve on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Simmering
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
0 Minutes
Servings: 
4

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