Maple-lemon-raisin rice pudding

1 Servings

Ingredients

Quantity Ingredient
1 cup Water
½ cup Long-grain white rice
1½ cup Whole milk
½ cup Pure maple syrup
2 larges Eggs
1 large Egg yolk
1 teaspoon Vanilla extract
½ teaspoon Grated lemon peel
⅛ teaspoon Salt
¾ cup Raisins
¼ teaspoon Ground nutmeg
Whipped cream

Directions

Because it's often the first dessert a child is allowed to eat, rice pudding can conjure up wonderful memories, which may be why it continues to be a favorite of a lot of grown-ups. Pure maple syrup sweetens the pudding, which develops a smooth golden topping as it bakes.

Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Uncover and cool.

Position rack in center of oven; preheat to 350°F. Butter 6- to 8-cup soufflé dish. Place in roasting pan. Whisk milk and next 6 ingredients in large bowl to blend. Stir in raisins and 1½ cups cooked rice (reserve any remaining rice for another use). Pour into dish. Sprinkle nutmeg over.

Add enough hot water to roasting pan to come halfway up sides of dish. Bake until pudding is set in center and brown around edges, about 1 hour 5 minutes.

Remove dish from water. Cool pudding at least 15 minutes. Spoon into bowls and serve warm or at room temperature with whipped cream.

Makes 6 servings.

Bon Appétit February 1998

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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