Difference between revisions of "Almond Brown Rice Pudding"

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m (Text replace - "{{Wikifiedrecipe}}" to "")
m (Text replace - "Directions" to "Procedures")
 
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* ⅛ teaspoon [[almond extract]]  
 
* ⅛ teaspoon [[almond extract]]  
 
   
 
   
== Directions ==
+
== Procedures ==
 
# Simmer wine and [[apricots]] in small saucepan for 5 minutes.
 
# Simmer wine and [[apricots]] in small saucepan for 5 minutes.
 
# Set aside.
 
# Set aside.

Latest revision as of 17:46, 15 July 2012


Description

Makes 6 servings.

Ingredients

Raspberry coulis

Crème Anglaise

Procedures

  1. Simmer wine and apricots in small saucepan for 5 minutes.
  2. Set aside.
  3. Beat egg yolks for 2 minutes in small mixing bowl.
  4. Add confectioners' sugar; beat 6 minutes.
  5. Add vanilla and almond extracts; continue mixing on low speed.
  6. Add apricots, rice, almonds and mix thoroughly.
  7. Pour into buttered 1½-quart baking dish.
  8. Bake at 275°F for 45 to 55 minutes, or until custard is firm.
  9. Let cool to room temperature.

Raspberry coulis

  1. Mix raspberries, confectioners' sugar and liqueur in food processor or blender.
  2. Strain seeds from mixture.

Crème Anglaise

  1. Beat egg yolks 2 minutes in small mixing bowl.
  2. Add confectioners' sugar and cream; beat 6 minutes.
  3. Add vanilla and almond extracts; beat an additional minute.

Serving

  1. Spoon raspberry coulis onto plates.
  2. Spoon pudding over coulis.
  3. Pour Crème Anglaise over pudding.