Warm and Creamy Rice Pudding
From Fabulous Parties for Food Lovers
by David Rosengarten
Serves 12
You may substitute 2 1/4 cups of any small chopped dried fruits
you like for the combination I've given below. Think of this as a
dessert risotto!
Ingredients:
3/4 cup raisins
3/4 cup dried cranberries
3/4 cup dried apricots, diced
2 cups water
1/2 cup Campari
1 1/2 cups sugar
1 gallon whole milk
Finely grated zest of 1 lemon
1 1/2 teaspoons vanilla extract
Pinch of kosher salt
1 1/2 cups Italian short grain rice, such as arborio or carnaroli
4 tablespoons unsalted butter
Mascarpone, for garnish
3/4 cup roasted almonds, chopped, for garnish
Procedure:
1. Soak the raisins, cranberries, and apricots in warm water to cover
for 15 minutes. Drain and discard the water.
2. Combine the two cups of water, Campari, and 3/4 cup sugar in medium
skillet. Bring to a boil. Reduce the heat, stir in the drained, dried
fruit, and simmer the mixture, stirring occasionally, until the fruit
is submerged in a light, still-runny syrup. Remove from the heat and
cool to room temperature.
3. Combine the milk, lemon zest, vanilla, and salt in a large, heavy
casserole or stockppot. Bring just to a simmer, taking care to avoid
a milk boilover. Whisk in the rice and the remaining 3/4 cup sugar.
Return to a simmer, whisking frequently to prevent clumping. Cook
over very low heat, whisking every 10 minutes or so, until the rice
resembles a thickened but very runny porridge, about 2 hours. Remove
from the heat, and stir in the butter. Transfer to a serving bowl,
and let the pudding cool for at least 30 minutes before serving. Top
each portion with a few spoonfuls of dries fruits and a bit of syrup.
Garnish with spoonfuls of mascarpone and almonds.
Cook's Note: When the pudding stands for any length of time, it
forms a skin. The skin can easily be pilled off before serving.
