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Pudding Preparation:
Use a double boiler on high heat.
Combine milk, 1 cup heavy cream, Purple Passion Rice, 1/2 cup sugar and
1/2 cup nutmeg. Cover and cook 25 minutes. Remove from heat
and set covered pot aside.
Beat egg whites until frothy.
Add remaining sugar and beat until stiff peaks form. Set aside and
refrigerate.
In small bowl beat egg yolks.
Stir in 1 cup of hot rice mixture quickly so the egg yolks do not cook.
Stir the yolk mixture into rice pudding. Stir in remaining heavy
cream, vanilla and nutmeg. Stir well. Fold in the egg whites.
Pour into an ungreased 13 x 9 pan. Bake at 250 degrees for 30
minutes. (or until firm on top) Remove from oven, cool for 15 - 20
minutes. Serve Warm with crème anglaise.
Sauce Ingredients:
2 Cups Milk
1/2 tsp. Vanilla Extract
2 Cinnamon sticks
4 Egg Yolks
3 Tbsp. Sugar
Scald milk in heavy bottom sauce pan
with cinnamon sticks. Remove and set aside. After 10 minutes
remove the cinnamon sticks.
In stainless steel mixing bowl,
combine yolks, sugar and vanilla extract. Whip until thick.
Slowly add warm milk. Place bowl on a double boiler, stirring
constantly until mixture is thick and coats the back of a spoon (about 10
minutes). Remove and cool in an ice bath, stirring occasionally.
Serve rice pudding in shallow bowl
surround with crème anglaise. Dust with powdered sugar. Serve
with blueberries or blackberries.
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