Risotto Pudding

Risotto Pudding

Buttery cookies serve as the base for sweet vanilla rice pudding and fresh berries in this scrumptious dessert.

Recipe from Midwest Living
SERVINGS
5
PREP TIME
1 hr 15 mins

Risotto Pudding

Buttery cookies serve as the base for sweet vanilla rice pudding and fresh berries in this scrumptious dessert.

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  • 2/3  cup Arborio rice or other short-grain rice
  • 1 1/3  cups water
  • 1 3/4  cups milk
  • 2   tablespoons sugar
  • 1/2  vanilla bean*, cut in half lengthwise
  • 2   teaspoons finely shredded orange peel
  • 1   egg yolk
  • 2   tablespoons sugar
  • 1   recipe Creme Anglaise (see recipe below)
  • 10   Butter Cookies (see recipe below)
  •  Sugar
  • 1  10  ounce package frozen red raspberries in syrup, thawed
  •  Fresh raspberries
  •  Fresh blueberries
Creme Anglaise
  • 1   egg yolk
  • 2   tablespoons sugar
  • 1/2  cup milk
  • 1/4  vanilla bean
  • 1   tablespoon Grand Marnier or other orange liqueur

Butter Cookies
  • 1/4  cup butter
  • 6   tablespoons powdered sugar
  • 1   egg yolk
  • 1   cup all-purpose flour

Related Video
How to Make Healthified Banana Pudding

This recipe has 32% less calories than the original version but still tastes just as great! With the addition of Yoplait Fat Free Banana yogurt you can make this a healthy and tasty dessert.

Directions
1. 
Rinse rice under cold water. In a medium saucepan, heat rice and water to boiling. Strain rice. In the same saucepan, combine milk, 2 tablespoons sugar, the 1/2 vanilla bean, and orange peel. Bring to boiling, reduce heat to low and stir in rice. Continue cooking about 20 minutes or until rice is tender and milk is absorbed. Remove from heat; remove vanilla bean.
2. 
In a small bowl, stir egg yolk and 2 tablespoons sugar together. Stir some of the rice into egg-yolk mixture. Return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Cool slightly.
3. 
Pack 1/4 cup warm rice mixture into a buttered 2-inch round cookie cutter on a waxed-paper-lined baking sheet. Carefully remove cutter. Repeat with remaining rice, buttering cutter as needed, to make 10 rice rounds. Cover; chill in the refrigerator for 2 hours.
4. 
To puree thawed raspberries, place berries in a blender container. Cover and blend until pureed. Strain to remove the seeds.
5. 
To assemble, place each pudding round on a Butter Cookie. Place on a baking sheet; sprinkle top of each pudding with sugar. Place baking sheet under broiler; broil 4 to 5 inches from heat for 3 to 5 minutes or until the sugar caramelizes.
6. 
Arrange 2 cookies topped with rice pudding on each of 5 serving plates. Spoon some Creme Anglaise and raspberry puree beside puddings. Garnish with fresh raspberries and blueberries. Makes 5 servings.
Creme Anglaise
1. 
Rinse rice under cold water. In a medium saucepan, heat rice and water to boiling. Strain rice. In the same saucepan, combine milk, 2 tablespoons sugar, the 1/2 vanilla bean, and orange peel. Bring to boiling, reduce heat to low and stir in rice. Continue cooking about 20 minutes or until rice is tender and milk is absorbed. Remove from heat; remove vanilla bean.
2. 
In a small bowl, stir egg yolk and 2 tablespoons sugar together. Stir some of the rice into egg-yolk mixture. Return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Cool slightly.
3. 
Pack 1/4 cup warm rice mixture into a buttered 2-inch round cookie cutter on a waxed-paper-lined baking sheet. Carefully remove cutter. Repeat with remaining rice, buttering cutter as needed, to make 10 rice rounds. Cover; chill in the refrigerator for 2 hours.
4. 
To puree thawed raspberries, place berries in a blender container. Cover and blend until pureed. Strain to remove the seeds.
5. 
To assemble, place each pudding round on a Butter Cookie. Place on a baking sheet; sprinkle top of each pudding with sugar. Place baking sheet under broiler; broil 4 to 5 inches from heat for 3 to 5 minutes or until the sugar caramelizes.
6. 
Arrange 2 cookies topped with rice pudding on each of 5 serving plates. Spoon some Creme Anglaise and raspberry puree beside puddings. Garnish with fresh raspberries and blueberries. Makes 5 servings.
Butter Cookies
1. 
Rinse rice under cold water. In a medium saucepan, heat rice and water to boiling. Strain rice. In the same saucepan, combine milk, 2 tablespoons sugar, the 1/2 vanilla bean, and orange peel. Bring to boiling, reduce heat to low and stir in rice. Continue cooking about 20 minutes or until rice is tender and milk is absorbed. Remove from heat; remove vanilla bean.
2. 
In a small bowl, stir egg yolk and 2 tablespoons sugar together. Stir some of the rice into egg-yolk mixture. Return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Cool slightly.
3. 
Pack 1/4 cup warm rice mixture into a buttered 2-inch round cookie cutter on a waxed-paper-lined baking sheet. Carefully remove cutter. Repeat with remaining rice, buttering cutter as needed, to make 10 rice rounds. Cover; chill in the refrigerator for 2 hours.
4. 
To puree thawed raspberries, place berries in a blender container. Cover and blend until pureed. Strain to remove the seeds.
5. 
To assemble, place each pudding round on a Butter Cookie. Place on a baking sheet; sprinkle top of each pudding with sugar. Place baking sheet under broiler; broil 4 to 5 inches from heat for 3 to 5 minutes or until the sugar caramelizes.
6. 
Arrange 2 cookies topped with rice pudding on each of 5 serving plates. Spoon some Creme Anglaise and raspberry puree beside puddings. Garnish with fresh raspberries and blueberries. Makes 5 servings.

Note

  • *

    You'll find vanilla beans in the spice section of large supermarkets.

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