Rice Pudding with Fresh Fruit
- Active Time 10m
- Total Time 45m
Makes 8 servings
The Culinary Institute of America in Hyde Park, New York, is one of the leading schools for the training of professional chefs. Each year their graduates are taken into the kitchens of great restaurants throughout the world. Francis Lopez is a chef instructor at the institute, and the following is his family recipe for Rice Pudding with Fresh Fruit.
- 1 cup white rice
- 3 cups water
- 1 cup raisins
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 3/4 cup part-skim ricotta cheese, pureed
- 2 teaspoons vanilla extract
- 3 cups sliced fresh fruit
In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, suga, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
226 calories; 2g total fat; 7mg cholesterol; 33mg sodium; 47g carbohydrates; 3g fiber; 5g 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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