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Name: Rustic Rice Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/8 ts Grated nutmeg; 1/2 c Heavy cream; 1 ts Pure vanilla extract; 1/2 c Plus 2 tablespoons uncooked; 1 pn Salt; 1 qt milk; 2 tb Dark rum; 2 Egg yolks; 1/4 c Raisins; 1/2 c Plus 1 tablespoon sugar; 1/4 ts Ground cinnamon

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INGREDIENTS

1/8 ts Grated nutmeg
1/2 c Heavy cream
1 ts Pure vanilla extract
1/2 c Plus 2 tablespoons uncooked
1 pn Salt
1 qt milk
2 tb Dark rum
2 Egg yolks
1/4 c Raisins
1/2 c Plus 1 tablespoon sugar
1/4 ts Ground cinnamon

Servings

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA34 In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Spoon the mixture into six 4-ounce custard cups and refrigerate for 1 hour. Serve chilled. Yield: 6 servings Posted to recipelu-digest by molony on Feb 20, 1998

NOTES

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Rustic Rice Pudding

1/8 ts Grated nutmeg
1/2 c Heavy cream
1 ts Pure vanilla extract
1/2 c Plus 2 tablespoons uncooked
1 pn Salt
1 qt milk
2 tb Dark rum
2 Egg yolks
1/4 c Raisins
1/2 c Plus 1 tablespoon sugar
1/4 ts Ground cinnamon

EMERIL LIVE SHOW #EMIA34    In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer  for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2  cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the  rice is done, stir the raisins and the sugar and egg mixture into the rice  pot. Cook over medium heat stirring constantly, for about 4 minutes, or  until the mixture thickens. Remove from the heat and let cool. Mix together  the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.  Using a hand-held mixer, beat until soft peaks form. Fold in the cooled  rice mixture. Spoon the mixture into six 4-ounce custard cups and  refrigerate for 1 hour. Serve chilled.    Yield: 6 servings    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998

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Nutrition

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Serving Size: 1 Serving (692g)
Recipe Makes: 1 Servings

Calories: 1518
Calories from Fat: 896 (59%)

Amt Per Serving		% DV

	Total Fat 99.5g	133 %
	Saturated Fat 42.9g	214 %
	Monounsaturated Fat 39.7g
	Polyunsanturated Fat 12.5g
Cholesterol 3457.5mg		1064 %
Sodium 263.4mg		9 %
Potassium 1345.6mg		35 %
Total Carbohydrate 89.9g		26 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 86.2g
Protein 55.1g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1518

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