Risotto-Style Rice Pudding With Berry Sauce

Rice pudding is simply a favourite of excavation -- and astir everybody else. I've spent years tinkering with recipes, trying to nutrient 1 that could vie with the atom pudding my dada utilized to bring location from the section deli. I've tried antithetic techniques and combinations of ingredients. Early on, I jettisoned the over-the-top richness of dense cream, but I wanted to clasp a creaminess and heavy consistency. I needed the close rice.

The reply turned retired to beryllium a fusion of Japanese, Italian and French cooking traditions. Once I deed upon utilizing short-grain sushi rice, I had the recipe. I navigator the atom successful beverage sweetened with sweetener and flavored with a vanilla bean, stirring arsenic I would erstwhile making risotto. At the end, I thicken the pudding utilizing an aged French method: an ovum yolk tempered with blistery milk. The effect is not lone airy but better-tasting than I'd hoped.

These days, I similar to devour the pudding alongside a generous spot of berry sauce. Frozen berries, successful immoderate operation you like, are easy transformed into a fruity, tart complement. I’m partial to blueberries, but astir immoderate operation of berries works.

Leftover berry condiment tin beryllium refrigerated for up to 5 days. Try it connected French toast, oatmeal oregon yogurt.

From columnist Stephanie Witt Sedgwick.

Ingredients

Nutritional Facts

Per serving (based connected 7, with 1/4 cupful of condiment per serving)

• Calories

  200

• Fat

  3 g

• Saturated Fat

  2 g

• Carbohydrates

  39 g

• Sodium

  70 mg

• Cholesterol

  40 mg

• Protein

  6 g

• Fiber

  1 g

• Sugar

  19 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.