But I am here to help alleviate some of your stresses...at least on the gluten free front. And even better, this recipe is easy. The creamy white of the rice pudding drizzled with raspberry puree is also beautifully fitting for the Christmas season. Did I mention yet that it is YUMMY?! Yes my kids fought over who was going to have the last bowl and my company raved about it. I hope you enjoy this dessert as much as my family has. In fact I'm making it this Christmas!
Here is the link to the original recipe:
http://www.saveur.com/article/Recipes/Rice-Pudding-21031637
Rice Pudding with Raspberry Purée
8 cups Milk
1 1⁄4 cups Arborio Rice (same kind as when making Risotto)
1⁄3 cup Sugar
1 1⁄2 tsp Vanilla Extract
2 cups fresh or frozen Raspberries
2 tbsp Sugar
1 1⁄2 cups heavy/whipping Cream
Nutmeg
1. Place the milk in a saucepan and bring to a boil over medium-high heat. Stir in the rice and 1⁄3 cup of sugar. Then reduce the heat to medium-low and simmer (stirring frequently) until the rice is tender and most of the milk has been absorbed (about 45 minutes). Remove your rice pudding from heat and stir in vanilla extract and set aside to cool.
1 1⁄4 cups Arborio Rice (same kind as when making Risotto)
1⁄3 cup Sugar
1 1⁄2 tsp Vanilla Extract
2 cups fresh or frozen Raspberries
2 tbsp Sugar
1 1⁄2 cups heavy/whipping Cream
Nutmeg
1. Place the milk in a saucepan and bring to a boil over medium-high heat. Stir in the rice and 1⁄3 cup of sugar. Then reduce the heat to medium-low and simmer (stirring frequently) until the rice is tender and most of the milk has been absorbed (about 45 minutes). Remove your rice pudding from heat and stir in vanilla extract and set aside to cool.
Note: Watch your temperature. You can scorch the milk. I did slightly...oops! But don't worry, the taste didn't come through- I caught it in time. So don't make my mistake...don't try to do too much at once and forget about it.
2. While your rice is cooking away in the milk, it is a good time to make the raspberry purée (I used frozen and it worked fabulous). Place your berries in a food processor and add 2 tbsp of sugar- purée until smooth. Strain your raspberry sauce through a fine sieve to remove seeds and set aside.
2. While your rice is cooking away in the milk, it is a good time to make the raspberry purée (I used frozen and it worked fabulous). Place your berries in a food processor and add 2 tbsp of sugar- purée until smooth. Strain your raspberry sauce through a fine sieve to remove seeds and set aside.
3. Just before serving, whip the cream. Fold the whipped cream into your rice pudding and then transfer into bowls or pretty glasses. Now using a spoon, drizzle raspberry sauce around the edges of each serving of pudding and sprinkle with a touch nutmeg (remember that nutmeg is pretty potent- so a dash or two in each bowl or glass should suffice). Serve, and delight in the yumminess!
Additional Note: I made this a couple of hours ahead of time so I didn't have so much to do all at once while preparing the rest of my meal. I kept my rice pudding covered on the counter so it would not dry out- it could be refridgerated likely, but it is nicer when it is warm or room temp when served. I also made my purée and refridgerated it (although not really necessary), as well as made my whipped cream and placed it too in the fridge. Then it is just a matter of assembly before serving.
Additional Note: I made this a couple of hours ahead of time so I didn't have so much to do all at once while preparing the rest of my meal. I kept my rice pudding covered on the counter so it would not dry out- it could be refridgerated likely, but it is nicer when it is warm or room temp when served. I also made my purée and refridgerated it (although not really necessary), as well as made my whipped cream and placed it too in the fridge. Then it is just a matter of assembly before serving.
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Welcome! I look forward to any feedback, suggestions, tips, or experiences you may have living as (or with) a Celiac. Please share!