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MASCARPONE RICE PUDDING
Recipe By : Besaw's Cafe, Portland
Serving Size : 6 Preparation Time :0:00
Categories : Rice Pudding
Amount Measure Ingredient -- Preparation Method
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1/2 cup PLUS 1 tablespoon long-grain rice (do not --
uncooked
use converted rice or instant rice)
2 cups whole milk
1 vanilla bean -- split lengthwise
and seeds scraped into milk
2 cups half-and-half or whipping cream (divided)
3/4 cup granulated sugar (divided)
1 cup mascarpone cheese
3/4 cup sliced or slivered almonds
Place the rice, milk and vanilla bean in a medium saucepan. Bring to a
simmer. Cook, stirring from time to time with a wooden spoon, until the milk
has been absorbed, about 30 to 40 minutes.
Set aside 1 tablespoon of the half-and-half and stir the remaining cream
into the rice mixture. Bring to a simmer and continue cooking until the rice
is very tender, another 30 to 40 minutes. Remove from heat.
Set aside 1 teaspoon of the sugar and stir the remaining sugar into the rice
mixture. Cover and allow to cool to lukewarm, about 45 minutes. Remove
vanilla bean and stir in mascarpone cheese.
Preheat oven to 350 degrees.
While pudding is cooling, stir the reserved 1 tablespoon cream and 1
teaspoon sugar into the sliced almonds. Spread the almonds on a foil-lined
pan and toast until they are lightly browned, about 15 minutes. Set aside to
cool.
Serve the rice pudding with a sprinkling of the almonds on the top.
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NOTES : http://www.oregonlive.com/foodday/features/99/05/18/fd_restm18.html
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