CHEF JEFF — ONE BYTE AT A TIME: Rice PuddingIf you seek comfort from the cold, look no further than the following recipe.
By: Herald Staff Report,
If you seek comfort from the cold, look no further than the following recipe.
½ cup golden raisins
1 cup boiling water
1/3 cup slivered almonds
3½ cups cooked medium- or long-grain rice, at room temperature
2½ cups milk
2½ cups heavy cream
2/3 cup sugar
2 teaspoons finely grated orange zest
1¼ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon finely grated lemon zest
¼ teaspoon ground fennel seeds
In a bowl, place raisins. Cover with water. Let sit until plumped, 5 minutes. Drain. In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from heat.
In a large saucepan, combine rice, milk, cream, sugar and salt. Bring to simmer, stirring, over medium heat. Reduce heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until mixture starts to thicken. Continue to cook, stirring occasionally to prevent rice from sticking, until a spoon is just able to stand up in pudding. Remove from heat. Stir in raisins, almonds, remaining ingredients.
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