White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
4 1/2 cups whole milk |
2/3 cup long-grain white rice |
2/3 cup sugar |
1 tablespoon vanilla extract |
1/4 teaspoon salt |
2 large egg yolks |
3 tablespoons whipping cream |
4 ounces good-quality white chocolate (recommended: lindt or valrhona), chopped |
1 tablespoon grated orange zest |
1/4 teaspoon ground cinnamon |
warm cherry sauce, recipe follows |
whipped cream, for garnish, optional |
1/4 cup slivered almonds, toasted, for garnish |
1 cup cherry preserves |
1/4 teaspoon ground cinnamon |
3 tablespoons kirsch (cherry brandy) |
Directions:
1. Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
2. Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
3. Warm Cherry Sauce:
4. Bring preserves and cinnamon to a simmer in a medium saucepan over low heat. Remove from the heat, add the kirsch, and carefully ignite with a long match or just warm through.
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