- Level: Easy
Nutritional Analysis Per Serving
- Serving Size: 1 of 8 servings
- Calories: 224
- Total Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 26 g
- Dietary Fiber: 1 g
- Sugar: 20 g
- Protein: 5 g
- Cholesterol: 96 mg
- Sodium: 42 mg
Ingredients
- 2 cups milk
- 1/3 cup sugar
- 1/2 vanilla bean
- 1-inch piece of fresh ginger
- 1/2 orange, zested and chopped fine
- 1/4 cup arborio rice
- 1 whole egg
- 3 egg yolks
- 1/4 cup creme fraiche, whipped
- 1 tablespoon unsalted butter
- 8 apricots
- Pinch of cinnamon
- 4 tablespoons brown sugar
- 2 tablespoons soft butter
- 1/4 cup brandy
Cook Mode: Keep your screen awake while you create this creamy delight!
Instructions
- Infuse your pot with magic: Combine milk, sugar, vanilla bean, ginger, orange zest, and arborio rice. Simmer over medium heat until boiling, then reduce and cook gently for 20-35 minutes, stirring occasionally, as the rice drinks up the creamy elixir. Whisk egg and yolks in a bowl, then temper into the hot rice, stirring nonstop. Off heat, swirl in butter. Discard vanilla and ginger, spread on a lined sheet pan, cover, and chill until cool. Fold in whipped creme fraiche for silky perfection.
- While pudding dreams in the fridge, halve and pit apricots. Nestle them cut-side up on a sheet pan, dust with brown sugar and cinnamon, dot with butter, and splash with brandy. Broil until bubbling and tender3-5 minutes of caramelized bliss!
- Serve joyfully: Mound chilled rice pudding in bowls and crown with four glorious apricot halves. Pure indulgence awaits.
This chef-inspired recipe promises a symphony of flavorscreamy, spiced rice meets boozy, broiled fruit. Untested for home kitchens, but worth the adventure!
Recipe courtesy of Nicole Plugh, 11 Madison Park
