Risotto technique for fall rice pudding
September 12, 2012 2:40PM
Updated: October 14, 2012 1:38PM
There’s something particularly autumnal about puddings. Here’s a deliciously rich and creamy rice pudding just for fall, a time when it can easily show off the finest fruit of the season — apples. Of course, the spices that work so well with apples also are delicious with another of fall’s finest, pears.
CARAMELIZED APPLE GINGER RICE PUDDING
Start to finish: 1 hour
3 tablespoons unsalted butter
3 medium apples, peeled, cored and diced
1 teaspoon cinnamon
1 cup arborio rice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup diced candied ginger
4 cups milk, divided
In a medium saucepan over medium-high, melt butter. Add the apples and cinnamon and saute until caramelized, about 7 minutes.
Add the rice and stir to coat. Add the salt, sugar, ginger and 1 cup of the milk. Lower the heat to medium and cook, stirring frequently, until almost all of the milk has been absorbed. Add another cup of milk and repeat stirring and cooking until almost entirely absorbed. Repeat with the remaining milk, 1 cup at a time, or until the rice is cooked through and the mixture is creamy.
Serve warm and, if desired, topped with whipped cream or ice cream.
Source: Associated Press