Recipe

Almond And Mascarpone Rice Pudding With Vanilla Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 3 months ago Almonds are used to make a non-dairy creamy beverage available in 1 L Tetra-Packs on the grocery or health-food store shelf (not refrigerated until opened). This rich pudding has tiny black flecks of vanilla seed, and even more natural flavor from th... More Prep:15m Cook:15m Servings:8	Chefelaine
	easy colorful economical

Does this look good? Yeah! / Nope

Fans

greekgirrr

dagnabbit

bizzielizz

bakerygirl

juels

candylady

mamalou

kitchenhap

thatsmysty

Ingredients

1 cup sliced or slivered almonds, divided

1 L carton almond beverage, about 4 cups

2½ cups whipping cream

1 cup arborio or other Italian short-grain rice

3/4 cup granulated sugar, divided

¼ tsp salt

¼ to ½ vanilla bean or 1½ tsp pure vanilla extract

3 eggs

½ cup mascarpone cheese

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Puddings And Mousses

Or see more just like this

Comments

kitchenhappy1 1 year, 3 months ago said:
Almonds are one of the nuts I love the best

mamalou 1 year, 3 months ago said:
Almonds,and cream, and rice, oh my!

dagnabbit 1 year, 3 months ago said:
Love it, Elaine! 5

Pete

juels 1 year, 1 month ago said:
This looks and sounds delicious!

spikester 10 months, 4 weeks ago said:
Saw this exact same recipe and photo last year in the LCBO Food And Drink magazine... You left out what drink to serve with it. That info is here:
http://www.lcbo.com/lcbo-ear/RecipeController?action=recipe&language=1&recipeID=3451&recipeType=1

chefelaine 10 months, 4 weeks ago said:
Yes, I did get this from there. I didn't try to pass it off as my own recipe. I do sometimes see other interesting recipes I think other people might like, so I share those too.
Have a nice day.

Add a Comment