The New Basics Cook Book
Penny Ashton -1990
Oven 350° 2 hrs.
3 qt. Baking dish
The New Basics Cook Book |
Oven 350° 2 hrs. | |||
| HAZELNUT RISOTTO PUDDING | ||||
| This is an update on old-fashioned Rice pudding and very imaginative. | ||||
| ½ | C | Dried Currents | > | Combine and soak 8 hrs. or overnight covered loosely. |
| ½ | C | Frangelico Liqueur | ||
| 4 | C | Milk | > | Butter baking dish. Add ingredients and mix thoroughly. Bake uncovered. Stir every 15 or 20 min. until rice is cooked and almost all liquid is absorbed. About 2 hours. |
| 5 | T | Sugar | ||
| ½ | t | Vanilla | ||
| ¼ | C | Arborio Rice (the risotto rice) | ||
| C | Hazelnuts (toasted & chopped) | > | Drain currents and stir them into pudding along with hazelnuts. |
| 1 | C | Whipping Cream (for serving) | > | Serve with cream drizzled over top; either hot or cold. |