Wednesday, March 14, 2012

Rice Pudding & Honey Soaked Raspberries


This is not your grandma's rice pudding. When I think of this dessert, inevitably I assume there will be raisins, but not this time.
This is so scrumptious. We do not eat this very often, but it is definitely on my list of top five desserts. The creamy sweetness of the rice pudding with the tartness of the raspberries is really something special. I actually made this for my husband back when we were dating years ago and it's still a hit.
This recipe will make 4 servings.

1 cup fresh raspberries
3 Tbsp honey
1 3/4 cup milk divided
1 1/2 cup water
1 cup arborio rice
1/2 cup sweetened condensed milk
2 egg yolks
2 tsp vanilla
2 tsp cinnamon

Warm the honey in a small bowl in the microwave for just a couple seconds. Mix in berries and set aside.
Combine rice, water, and 1 1/2 cups of milk in a deep skillet and cook over medium high heat until just simmering. Cover with a lid and reduce heat to low. Cook until all the liquid is absorbed and rice is soft. This will take about 30 minutes. Stir about every 5 minutes or so.
While the rice is cooking, in a separate bowl combine sweetened condensed milk, remaining 1/4 cup milk, 2 egg yolks, and vanilla. Whisk to combine.
When the rice is finished cooking turn off the heat, add some of the rice mixture to the egg mixture while stirring. This will temper the eggs so they do not scramble when you add them back to the larger pan. Slowly add the egg mixture into the rice pan while stirring. Turn the heat back on medium low and cook while stirring continuously until the rice pudding thickens. This will take about 5 minutes. Remove from heat and add cinnamon. Serve warm in individual containers topped with a sprinkle of cinnamon and some of the honey soaked raspberries. Enjoy!

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