Almond And Mascarpone Rice Pudding With Vanilla Recipe

How to make it

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• Preheat oven to 350°F
• Spread out almonds on a dry tray; bake 5 to 8 minutes or until golden. Cool on a rack. Finely chop half the almonds; set all separately aside.
• Combine almond beverage, whipping cream, rice, 1/2 cup
• sugar and salt in a large saucepan. Split vanilla bean lengthwise; scrape out seeds. Add pod and seeds to rice mixture. (If using extract, do not add.)
• Cook over medium-high heat, stirring constantly for 8 to 10 minutes, or just until mixture begins to simmer.
• Reduce heat as needed to between medium and medium-low.
• Gently bubble, partially covered and stirring frequently, especially near the end of cooking time, for 35 minutes or until rice is tender and mixture is very creamy.
• Take out and discard vanilla pod.
• Remove pan from heat.
• Beat eggs with remaining ¼ cup sugar with a whisk in a small bowl until just combined.
• Stirring constantly, whisk in several spoonfuls of hot rice mixture; then whisk egg mixture back into remaining rice mixture in pan.
• Return to medium-low heat, stirring constantly for 2 to 3 minutes to cook eggs and thicken pudding.
• Stir in chopped almond and spoonfuls of mascarpone cheese—and vanilla extract, if using.
• Serve warm or at room temperature. (Or lay a piece of plastic directly on pudding surface; refrigerate for up to 2 to 3 days. If cold pudding thickens too much for your taste, thin with milk.)
• Serve sprinkled with remaining toasted almonds and sliced kumquats or other colourful fruit.