I couldn't get the stupid pic. to work!
this is why I never do them! :(
1/2 cup raisins
5 tablespoons sherry (I like orange juice better)
1/2 cup short grain rice (FYI-the one time I used short grain it did not turn out half as creamy. I usually use long grain.)
3 or 4 strips of lemon peel
1 cup water
2 cups milk
1 cup sugar
pinch of salt
1 cinnamon stick about 3 inches (more to decorate, if desired [make sure to use quality cinnamon sticks! If you use cheap ones, you'll get a cheap flavor.])
2 egg yolks
1 tablespoon butter,
diced
toasted sliced almonds
chilled orange segments (plus grapefruit segments if desired. You may find the more
citrus the better: it really sets off the richness of the pudding)
1) Put raisins and sherry (or orange juice) in a small saucepan. heat
gently until warm, then set the pan aside, which will let the raisins
swell.
2) Mix the rice, lemon peel and water in a heavy saucepan and bring to
a boil. Lower the heat, cover the pan, and simmer for about 20 minutes.
Remove the lemon peel.
3) Add the milk and the cinnamon stick to the pan, then stir until the
rice has absorbed the milk. Stir in the sugar and salt. Add the egg
yolks and butter. Stir constantly until the butter has melted (and so
the yolks don't cook into a glob).
4) Drain the raisins and stir into the rice mixture. Cook for 2-3
minutes. Taste it and see; if you feel that the pudding is lacking depth of flavor, go ahead and squeeze some of the lemon that you have in there. Makes ALL the difference! top with the toasted almonds and serve with the orange
segments. Place a cinnamon stick in each bowl (optional).
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