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Desserts: Bavarian Rice Pudding

Source of Recipe

Donna Storey


List of Ingredients

31/2 cup whole milk
2/3 cup sugar
1/2 cup long-grain white rice
2 tbl butter
1/4 tsp salt
1 tsp unflavored gelatin
2 tbl light rum
1 tsp vanilla
1 cup whipping cream


Recipe

* In a 3- to 4-quart pan over medium-high heat, bring milk to a simmer. Stir in sugar, rice, butter, and salt. Reduce heat, cover, and simmer, stirring occasionally, until mixture has thickened slightly and rice is very tender to bite, about 45 minutes.

* Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 10 minutes. Stir into hot rice mixture, followed by rum and vanilla. Chill uncovered until cool but not set, about 1 hour.

* In a bowl, with a mixer on high speed, whip cream to soft peaks. Fold cream into rice mixture. Divide pudding evenly among six parfait glasses (at least 8 ounces). Chill until set, at least 1 hour, or cover and chill up to 1 day.

* This recipe yields 6 servings.