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Bavarian Rice Pudding

Source of Recipe


Sunset, December 2002






List of Ingredients



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






Instructions



1. 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.
   
   
2. 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.
   
   
3. In a bowl, with a mixer on high speed, whip cream to soft peaks. Fold cream into rice mixture. Divide pudding evenly among 6 parfait glasses (at least 8 ounces). Chill until set, at least 1 hour, or cover and chill up to 1 day.
   
   Makes 6 servings.