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wishingstar Posted March 08, 2006 04:12 AM
My niece sent me this recipe today and it looks like a deluxe rice pudding with combos of goodies I never thought of adding!!
Father Orsini - Almond and Rice Pudding
Budino di Riso alle Mandorle
(Almond and Rice Pudding)
1 quart whole milk
2 tbl. sugar
Grated zest of 1 lemon
10 oz. long-grain rice
½ pint heavy cream, whipped until stiff
1 tbl. melted butter
1 shot glass cognac
1½ oz. raisins, plumped in warm water for ½ hour, drained and dried
4 tbl. almonds, toasted on a cookie sheet for 10 minutes at 400 degrees, cooled and coarsely chopped
1 tbl. butter
7 oz. bittersweet chocolate
Place milk, sugar, and grated lemon rind in a saucepan and bring to a boil, stirring constantly. Add rice, lower heat to simmer, and cook, stirring constantly, until the rice has absorbed all the milk. Remove from heat and let cool to room temperature. Fold in whipped cream. Add cognac, melted butter, raisins, and chopped almonds. Mix well. Grease a bundt pan with butter. Pack in rice pudding. Refrigerate for 3 hours. Remove from refrigerator and dip pan in hot water ¾ the way up. Invert onto a serving plate. For topping, melt bittersweet chocolate in double boiler or microwave oven. Pour melted chocolate over pudding and serve immediately.
My niece sent me this recipe today and it looks like a deluxe rice pudding with combos of goodies I never thought of adding!!
Father Orsini - Almond and Rice Pudding
Budino di Riso alle Mandorle
(Almond and Rice Pudding)
1 quart whole milk
2 tbl. sugar
Grated zest of 1 lemon
10 oz. long-grain rice
½ pint heavy cream, whipped until stiff
1 tbl. melted butter
1 shot glass cognac
1½ oz. raisins, plumped in warm water for ½ hour, drained and dried
4 tbl. almonds, toasted on a cookie sheet for 10 minutes at 400 degrees, cooled and coarsely chopped
1 tbl. butter
7 oz. bittersweet chocolate
Place milk, sugar, and grated lemon rind in a saucepan and bring to a boil, stirring constantly. Add rice, lower heat to simmer, and cook, stirring constantly, until the rice has absorbed all the milk. Remove from heat and let cool to room temperature. Fold in whipped cream. Add cognac, melted butter, raisins, and chopped almonds. Mix well. Grease a bundt pan with butter. Pack in rice pudding. Refrigerate for 3 hours. Remove from refrigerator and dip pan in hot water ¾ the way up. Invert onto a serving plate. For topping, melt bittersweet chocolate in double boiler or microwave oven. Pour melted chocolate over pudding and serve immediately.