Veggie Life, Autumn 2001: Grandmother's Rice Pudding with a Twist

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* Exported from MasterCook *

 

Grandmother's Rice Pudding with a Twist

 

Recipe By :Veggie Life, Autumn 2001, Rosemary Furfaro

Serving Size : 6 Preparation Time :0:00

Categories : Desserts/Puddings

 

Amount Measure Ingredient -- Preparation Method

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Pudding:

3 cups vanilla soy milk

1/2 cup sugar

3/4 cup Arborio rice

1/4 cup part-skim ricotta cheese

2 large eggs -- beaten

2 whole dried figs, stems removed, diced

2 tablespoons candied orange rind, minced

2 tablespoons pine nuts

1 tablespoon butter

1/4 teaspoon orange extract

cooking spray or oil

Sauce:

12 ounce pkg unsweetened, frozen raspberries, thawed

1/2 cup granulated sugar

1 tablespoon cornstarch mixed with 1 tablespoon cold

water

 

Preheat oven to 350 degrees and lightly spray or oil a 2-quart casserole dish.

In a heavy-bottomed saucepan, bring soy milk and sugar to a boil. Reduce heat

to low and slowly stir in rice. Cover and cook 25 to 30 minutes, stirring

frequently, until liquid is absorbed and rice is creamy.

 

Remove from heat and stir in remaining ingredients. Pour pudding into prepared

dish and bake for 30 minutes, uncovered.

 

In a heavy-bottomed saucepan over medium heat, mix raspberries with sugar.

Bring to a boil, stirring frequently. Reduce heat and cook 2 minutes.

 

Using a fine mesh strainer over a bowl, strain raspberries, pressing solids to

extract juice. Discard seeds. Return juice to saucepan and bring to a boil

over medium heat. Reduce heat to low, stir in cornstarch mixture, and 3 to 4

minutes, until slightly thickened. Serve pudding warm or at room temperature

drizzled with raspberry sauce.

 

 

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Per Serving (excluding unknown items): 282 Calories; 6g Fat (17.9% calories from

fat); 5g Protein; 53g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 55mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fat; 2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0