Almond Brown Rice Pudding

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also 3 Comments

Description

Makes 6 servings.

Ingredients

• 1/4 cup dried chopped apricots
• 1/2 cup Sauterne or other dessert wine
• 2 egg yolks
• 2 tablespoons confectioners Sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup heavy cream, scalded
• 1 1/2 cups cooked long grain brown rice
• 1/4 cup whole roasted almonds
• raspberry Coulis:
• 1/2 pint fresh raspberries or two 10-ounce packages frozen raspberries,
• drained
• 1/4 cup confectioners Sugar
• 1/4 cup raspberry liqueur
• Creme Anglaise:
• 3 egg yolks
• 1/4 cup confectioners Sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract

Directions

1. Simmer wine and apricots in small saucepan for 5 minutes.
2. Set aside. Beat egg yolks for 2 minutes in small mixing bowl.
3. Add Sugar; beat 6 minutes. Add vanilla and almond extracts; continue mixing on low speed.
4. Add apricots, rice, almonds and mix thoroughly. Pour into buttered 1-1/2-quart baking dish.
5. Bake at 275 degrees 45 to 55 minutes, or until custard is firm. Let cool to room temperature.
6. Method for raspberry Coulis: Mix raspberries, Sugar and liqueur in food processor or blender.
7. Strain seeds from mixture. Method for Creme Anglaise: Beat egg yolks 2 minutes in small mixing bowl.
8. Add Sugar and cream; beat 6 minutes. Add vanilla and almond extracts; beat an additional minute.
9. Serving: Spoon raspberry Coulis onto plates. Spoon pudding over coulis. Pour Creme Anglaise over pudding.

See also