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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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An old family favorite. You can also serve with a raisin rum sauce or sherried apricot sauce. The cook time is actually first refrigeration time. Great dessert for holiday or special occasions. Ingredients:
6 tablespoons sugar, divided |
2 envelopes unflavored gelatin |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
2 1/2 cups milk, divided |
1/4 cup long grain rice |
1/2 cup raisins ( i like the golden raisins) |
3 eggs separated |
1 cup heavy cream |
''raspberry sauce |
1 package ( 10 ounces ) frozen raspberries (thawed) |
1/4 cup ruby port |
1 tablespoon cornstarch |
1/8 teaspoon salt |
1/8 teaspoon almond extract |
Directions:
1. Mix 4 tablespoons sugar with gelatin, nutmeg and salt in a large saucepan.
2. Slowly stir in 2 cups milk until smooth.
3. Add rice and raisins and bring to a boil.
4. Reduce heat, cover, and simmer for 20 minutes, until rice is tender, stirring occasionally.
5. Beat egg yolks and remaining 1/2 cup milk together
6. Slowly add some of the hot rice mixture to egg yolk mixture, beating constantly
7. Pour this back into the saucepan and mix all well.
8. Refrigerate until cool and will mound when dropped from a spoon.
9. About 1 1/2 hours.
10. THEN:
11. Beat the egg whites until foamy, add remaining 2 Tablespoons sugar and beat until stiff peaks form
12. Fold into cooled rice mixture
13. Beat the heavy cream until soft peaks form then fold into rice mixture
14. Spoon pudding into 6 cup mold or bowl
15. Refrigerate for 6 hours, or until firmly set
16. Loosen pudding around edge and invert onto dessert platter
17. Serve with Raspberry Sauce
18. ~RASPBERRY SAUCE
19. Thaw the raspberries and strain juice into small saucepan, reserving raspberries.
20. Stir in port, cornstarch, and salt until smooth.
21. Heat to boiling stirring constantly, boil one minute
22. Cool to room temperature
23. Stir in almond extract then fold in reserved raspberried
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