Rice Pudding

posted by pwhayes 05-06-99 5:22 AM

Rice Pudding

1/3 cup (about 3 ounces) Asian-type glutinous (or sweet) rice or another rice (not converted)
1/2 teaspoon cinnamon
3 cups nonfat milk, plus a few tablespoons, if needed
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract

Fruit Sauce:
1/2 cup sweet apple cider, less 1 tablespoon to mix with cornstarch (see below)
1/2 cup fruity red wine
2 tablespoons honey
1 cup (about 5 ounces) seedless red grapes
1 red plum (about 4 ounces), peeled and cut into 1/4-inch dice (1/3 cup)
1 teaspoon cornstarch dissolved in 1 tablespoon cider (see above)
1 kiwi (about 4 ounces), peeled and cut into 1/2-inch dice (1/3 cup)

For the Rice Pudding: Preheat the oven to 350 degrees.

Combine the rice and cinnamon in a large ovenproof saucepan. Stir in the 3 cups milk, and bring the mixture to a boil over medium to high heat, stirring occasionally to prevent the milk from scorching. Cover the pan, and place it in the oven for 40 minutes.

Remove the rice from the oven. The mixture will be very mushy at this point, with a lot of liquid around the rice. Add the maple syrup and vanilla, and mix them in lightly. Transfer the mixture to a bowl, and set aside, covered, to cool. When cool, refrigerate.

For the Fruit Sauce: Place the cider and wine in a clean saucepan, and bring the mixture to a boil over high heat. Add the honey, grapes, and plum, and return the mixture to a boil. Cover the pan, reduce the heat to low, and boil gently for 5 minutes. Mix in the dissolved cornstarch and remove the pan from the heat.

Add the kiwi, and pour the sauce into a bowl. Cool completely, cover and refrigerate.

Although the rice mixture will thicken in the refrigerator, it should be soft. At serving time, if it has thickened so much that it mounds on a spoon, stir in a little milk to thin it. Divide the cold pudding among four bowls, and ladle the fruit sauce on top.

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