Recipe

Arborio Rice Pudding With Rum-raisin Mascarpone Recipe


Arborio Rice Pudding With Rum-Raisin Mascarpone Recipe
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this is a new recipe for me that I can't wait to make... the recipe is from Tyler Florence

Peetabear

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Ingredients
  • Rum-Raisin Mascarpone
  • 1 cup raisins, packed tightly
  • 1 cup sugar
  • 1/2 cup dark rum
  • 1 lemon, juice only
  • 2 cups mascarpone cheese
  • 2 cups heavy whipping cream
  • Pudding
  • 3 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 vanilla bean, split and scraped
  • 1 cup Arborio rice
  • Pinch kosher salt
  • 1 cup creme fraiche
  • Lemon zest

Directions
  1. 1. To prepare Rum-Raisin Mascarpone, soak raisins in a mixture of the granulated sugar, rum, and lemon juice. Muddle (squash) raisins with a wooden spoon to help them soak and rehydrate a little. Set aside while you prepare the rice pudding.
  2. 2. Put milk, butter, brown sugar, cinnamon, vanilla bean contents, rice, and salt into a large saucepan. Bring to a simmer over medium heat; stirring constantly. Simmer Arborio rice for 20 to 22 minutes, until tender, yet firm (al dente). (The rice mixture should have slightly more liquid than regular risotto.) Remove from heat; stir in creme fraiche.
  3. 3. Strain the liquid from the raisins; reserve liquid. Combine mascarpone and cream and whisk until light and creamy in a large bowl. Swirl in the strained raisins and drizzle a little of the soaking liquid over top. Garnish rice pudding with lemon zest. Top rice pudding with a generous spoonful of Rum-Raisin Mascarpone. Serve pudding with additional Rum-Raisin Mascarpone on the side.

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Comments


Sound very good


Sounds awesome! Having a party in two weeks and this will be on the menu. Great post!


YUMMY!!! high 5


Can't wait to make this, also. 5UP

Dianne


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