Easy Rice Pudding (Emeril Lagasse) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/2 cup golden raisins |
1 cup boiling water |
1/3 cup slivered almonds |
3 1/2 cups cooked medium or long-grain rice, at room temperature |
2 1/2 cups milk |
2 1/2 cups heavy cream |
2/3 cup sugar |
pinch salt |
2 teaspoons finely grated orange zest |
1 1/4 teaspoons pure vanilla extract |
1 teaspoon ground cinnamon |
1/2 teaspoon finely grated lemon zest |
1/4 teaspoon ground fennel seeds |
Directions:
1. In a bowl, place the raisins and cover with the water. Let sit until plumped, 5 minutes. Drain.
2. In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.
3. In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients.
|
|