Almond Brown Rice Pudding

Description

Makes 6 servings.

Ingredients

• ¼ cup dried chopped apricots
• ½ cup Sauternes or other dessert wine
• 2 egg yolks
• 2 tablespoons confectioners' sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup heavy cream, scalded
• 1½ cups cooked long-grain brown rice
• ¼ cup whole roasted almonds

Raspberry coulis

• ½ pint fresh raspberries or two 10-ounce packages frozen raspberries, drained
• ¼ cup confectioners' sugar
• ¼ cup raspberry liqueur

Crème Anglaise

• 3 egg yolks
• ¼ cup confectioners' sugar
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• ⅛ teaspoon almond extract

Directions

1. Simmer wine and apricots in small saucepan for 5 minutes.
2. Set aside.
3. Beat egg yolks for 2 minutes in small mixing bowl.
4. Add confectioners' sugar; beat 6 minutes.
5. Add vanilla and almond extracts; continue mixing on low speed.
6. Add apricots, rice, almonds and mix thoroughly.
7. Pour into buttered 1½-quart baking dish.
8. Bake at 275°F for 45 to 55 minutes, or until custard is firm.
9. Let cool to room temperature.

Raspberry coulis

1. Mix raspberries, confectioners' sugar and liqueur in food processor or blender.
2. Strain seeds from mixture.

Crème Anglaise

1. Beat egg yolks 2 minutes in small mixing bowl.
2. Add confectioners' sugar and cream; beat 6 minutes.
3. Add vanilla and almond extracts; beat an additional minute.

Serving

1. Spoon raspberry coulis onto plates.
2. Spoon pudding over coulis.
3. Pour Crème Anglaise over pudding.