Rice Pudding
INGREDIENTS (serves 8):
  • 1 cup of arborio rice;
  • a handful of dried cherries;
  • 50oz (1.5liters) of cream(20%);
  • 7oz(200ml)of whipping cream;
  • 1 cup of brown sugar;
  • a pinch of ground cinnamon;
  • a pinch of salt;
  • any nut oil.
  1. Pour the cream (20%) into a large heavy-bottomed saucepan, bring to a boil, add the sugar and salt and cook until sugar is completely dissolved;
  2. Pour the rice, bring to a boil and cook until thick, stirring occasionally, for about 1 hour;
  3. Remove the saucepan from the heat, add dried cherries and cinnamon, cover and let stand for 1 hour, then refrigerate for 4-6 hours;
  4. Beat the cold whipping cream into a thick foam, remove the rice from the refrigerator and stir it gently with a silicone spatula adding small portions of cream;
  5. Oil plastic wrap, line round bowl with oiled plastic wrap, make sure there is plastic wrap hanging over the edge (it will help you to remove the pudding once it's frozen);
  6. Transfer the rice mixture into the prepared bowl with plastic wrap and refrigerate for another 20 minutes;
  7. Turn the pudding upside down on a big plate and decorate it with berries;
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