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Rice Pudding with Fresh Fruit

Source: Eating Well by Burt Wolf
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Active Time:  10 Minutes
Total Time:  45 Minutes
  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.
RECIPE INGREDIENTS
1 cup converted 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
DIRECTIONS
In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 226
Fat. Total: 2g
Fiber: 3g
Carbohydrates, Total: 47g
Sodium: 33mg
% Cal. from Fat: 8%
Cholesterol: 7mg
Protein: 5g
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