This is not your typical rice pudding! This delicious dessert is more like an Italian panna cotta, which is a cold custard dessert made of milk or cream, sugar and gelatin. However, the small amount of rice in this recipe is just enough to classify it as a rice pudding. Use arborio rice to keep the Italian influence.
- 3 tablespoons cold water
- 1 (1/4 ounce) envelope unflavored gelatin
- 3 cups milk, divided
- 1/4 cup short-grain white rice
- 7 tablespoons sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Ground cinnamon (optional)
- Fresh berries (optional)
Place 3 tablespoons water in a small bowl. Sprinkle the gelatin over the water. Let stand 3 minutes to soften the gelatin. Warm the mixture in the microwave until the gelatin dissolves, about 30 seconds.
Meanwhile, place 2 cups of the milk and the rice in a medium saucepan. Stir over moderate heat until the rice is tender, about 20 minutes. Stir in the dissolved gelatin, then the remaining 1 cup of milk and the sugar. Transfer the rice mixture to a large bowl. Freeze until the mixture is cold and thickened, but not set, stirring occasionally, about 45 minutes.
Whip the cream and vanilla until soft peaks form. Fold the whipped cream into the rice mixture. Place in a serving bowl and chill. Sprinkle with cinnamon, or serve with fresh berries, if desired.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
363 calories; 26g total fat; 95mg cholesterol; 121mg sodium; 23g carbohydrates; 0g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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