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RICE TART
Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 cup candied orange, -- cut into small dice
2 tablespoons Grand Marnier
1 1/4 cup milk
1 vanilla bean, -- split
1/2 cup Arborio rice, -- rinsed
1 Pinch salt
1/4 cup plus 3 tablespoons sugar
1 egg, -- beaten
2 tablespoons heavy cream
1 10 inch tart not cooked
1/4 cup unsalted butter -- melted
Powdered sugar-optional garnish
Preheat oven to 400 degrees F. In a small bowl, combine the candied orange and
the liquor and set
aside. In a small sauce pan combine the milk and vanilla bean and bring to a
boil. Add the rice, a
pinch of salt, 1/4 cup plus 2 tablespoons of sugar and cook over low heat for
25 minutes. Allow to
cool slightly and beat in the egg, cream and the soaked fruit, liquor and all.
Pour into the prepared
crust. Pour the melted butter over the top of the filled pastry. Sprinkle the
remaining sugar over the
top and bake for 30 minutes. Top each serving with powdered sugar if desired.
Serve hot or cold
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