almond rice pudding with poached pears (spanish)
 
2 cup  (500ml/16 fl.oz) milk
1 Tbsp  grated lemon rind
1   cinnamon stick
1/2 cup  (100g/3oz) calrose rice
1/3 cup  (40g/1 1/2oz) ground almonds
1/2 cup  (250ml8 fl.oz) cream
2 tsp  gelatine
1 Tbsp  water
1/2 cup  (75g/2 1/2oz) sugar
2   egg whites
 
lightly oil 6 times 2/3 cup (160ml/1/4 pint) oven-proof dishes. combine 
milk, rind and cinnamon in medium pan, bring to boil; gradually stir in 
rice. cover with tight fitting lid, simmer about 15 minutes or until rice 
is tender. add almonds and cream, cook, stirring, about 10 minutes or 
until rice is very tender and mixture thickens. sprinkle gelatine over 
water in cup, stand in small pan of simmering water, stir until dissolved. 
stir gelatine mixture and sugar into rice mixture, cool, discard cinnamon 
stick. beat egg whites in small bowl with electric mixture until stiff 
peaks form; fold into the rice mixture in 2 batches. spoon rice mixture 
into prepared dishes. cover, refrigerate until firm. serve puddings with 
poached pears. 
 
poached pears: cut each pear into 8 wedges, discard cores. combine 
pears and remaining ingredients in medium pan, stir over heat, 
without boiling until sugar is dissolved. simmer, uncovered about 15 
minutes or until pears are tender and syrup thickens slightly. 
serves 6. 
 
(you can make this recipe a day ahead and store covered separately in 
refrigerator.) calrose rice is a medium grained variety readily available! 
 
 
 
(ID: 75982) Mirror: rec.food.recipes: Thu, Sep 16, 2004


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