A simple, yet classic dessert,
rice pudding served parfait-style with fresh raspberries with
a garnish of toasted sliced almonds and mint.
Classic
Rice Pudding
- 2 cups cooked rice
1/4 cup granulated sugar
1/8 teaspoon salt
1 cup heavy cream
1 cup milk
2 large egg yolks, beaten
1 tablespoon butter or margarine
1 tablespoon amaretto or other almond liqueur
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1/4 cup toasted sliced almonds for garnish
Fresh mint leaves for garnish
- Combine rice, sugar, salt,
cream, milk and egg yolks in medium saucepan. Cook over medium
heat until thick and creamy, stirring frequently. Remove from
heat. Stir in butter, Amaretto and vanilla; cool.
- To serve, alternate raspberries
with rice pudding in parfait glasses. Garnish with almonds and
mint leaves.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
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