Recipe courtesy of Gale Gand
Arborio Rice Pudding
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 319
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 67 mg
- Sodium
- 68 mg
We do this at Tru but spoon the rice pudding over a thin layer of caramelized cinnamon creme brulee that's spread in the bottom of a shallow bowl.
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 319
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 67 mg
- Sodium
- 68 mg
Ingredients
Directions
- In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
- Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries. Serve immediately.
