Ritz Style Almond Rice Pudding with Apricot Sauce recipe.
http://metropolis2002.com/agora/articles/128/1/Ritz-Style-Almond-Rice-Pudding-with-Apricot-Sauce-recipe/Page1.html
Naresh Dom
By Naresh Dom
Published on 04/19/2008
Ingredients :
1 cup uncooked rice.
4 cups milk .
4 tablespoons butter or margarine.
3/4 cup granulated sugar, divided use.
1/4 teaspoon salt .
5 large eggs, separated.
1/2 cup whipping cream.
1/2 cup blanched slivered almonds, toasted.
1/3 cup amaretto liqueur.
1 tablespoon vanilla extract.
1 cup apricot preserves or glaze.
2 tablespoons brandy.
Method Of Preparation :
Combine rice, milk and salt in large saucepan.
Bring to a boil, reduce heat, and simmer gently 50 to 60 minutes, or until thick and creamy, stirring frequently. Remove from heat.
Stir in butter and 1/2 cup sugar.
Spoon rice into mixing bowl; cool.
Beat yolks with cream until well blended.
Stir into rice mixture.
Add almonds, amaretto and vanilla. Beat egg whites until frothy, add remaining 1/4 cup sugar, and beat until stiff but not dry. Fold into rice mixture.
Pour into buttered 2 1/2 to 3 quart ring mold or baking dish; place in large pan of hot water.
Bake at 350*F for 45 minutes, or until knife inserted near center comes clean.
Remove mold from water; allow to stand 15 minutes. Carefully unmold onto serving dish.
Combine preserves and brandy in small saucepan; heat through.
Pour over rice pudding. Garnish with fresh strawberries, whipped cream and sliced almonds, if desired.
servings :12 People.
Recipe provided courtesy of the USA Rice Federation.
Almond Rice Pudding with Apricot Sauce recipe.
Ingredients :
1 cup uncooked rice.
4 cups milk .
4 tablespoons butter or margarine.
3/4 cup granulated sugar, divided use.
1/4 teaspoon salt .
5 large eggs, separated.
1/2 cup whipping cream.
1/2 cup blanched slivered almonds, toasted.
1/3 cup amaretto liqueur.
1 tablespoon vanilla extract.
1 cup apricot preserves or glaze.
2 tablespoons brandy.
Method Of Preparation :
Combine rice, milk and salt in large saucepan.
Bring to a boil, reduce heat, and simmer gently 50 to 60 minutes, or until thick and creamy, stirring frequently. Remove from heat.
Stir in butter and 1/2 cup sugar.
Spoon rice into mixing bowl; cool.
Beat yolks with cream until well blended.
Stir into rice mixture.
Add almonds, amaretto and vanilla. Beat egg whites until frothy, add remaining 1/4 cup sugar, and beat until stiff but not dry. Fold into rice mixture.
Pour into buttered 2 1/2 to 3 quart ring mold or baking dish; place in large pan of hot water.
Bake at 350*F for 45 minutes, or until knife inserted near center comes clean.
Remove mold from water; allow to stand 15 minutes. Carefully unmold onto serving dish.
Combine preserves and brandy in small saucepan; heat through.
Pour over rice pudding. Garnish with fresh strawberries, whipped cream and sliced almonds, if desired.
servings :12 People.