Saturday, November 11, 2006

rice pudding


I was in the mood for some comfort food that would be friendly to a discombobulated stomach, so I tried Deborah Madison's recipes for rice pudding and dried fruits poached in wine. Both are slow-cooked with a vanilla bean, a cinnamon stick, and some lemon zest. So, needless to say, the house smelled wonderful. Delicious while still warm, and even better straight from the fridge for breakfast this morning.

Also: This crazy fractal vegetable is too pretty to eat (courtesy of DCist).

4 Comments:

Blogger Sarah said...

I made a boozy rice pudding this week too! Mine started with a traditional recipe, and then I added lemon zest and Grand Marnier and topped it with pistachios.

I agree that the romanesque cauliflower is fascinating to look at. I bought one once, and while it was good eating, it didn't taste significantly different from a regular one. (On the other hand, I didn't top it with cheese as the author recommends--and we all know that cheese makes everything better!)

1:59 PM  
Anonymous helquime said...

recipes please!

mmm, rice pudding.

2:20 PM  
Blogger tara said...

Oh, the rice pudding I made wasn't boozy -- just the fruit. But a rice pudding with Grand Marnier sounds awesome!

Anyway, here are the recipes. You'll find these and many, many more you-need-this-in-your-repertoire recipes in Deborah Madison's "Vegetarian Cooking for Everyone."

first, the rice pudding:

1 c. medium- or long-grain rice or 3/4 c. arborio rice (I used arborio)
1 3-inch cinnamon stick or vanilla bean, halved lengthwise (I used both)
1 T. grated orange zest
1/4 t. salt
3 c. milk (I used 2% and it was fine)
1/3 to 1/2 c. sugar or honey (I went with 1/3 c. sugar, which was plenty for me. I don't like my puddings cloyingly sweet -- besides, the fruit adds sweetness)

In a small saucepan, simmer the rice in 2 1/2 c. water with the cinnamon stick, vanilla bean, orange zest and salt until the water is absorbed, about 20 minutes. Add the milk and sugar. Bring to a boil, then lower the heat and simmer, stirring frequently, about 30 min. It should be thickened but still slightly soupy.

And the Spiced Dried Fruits in Wine Syrup:

The syrup:
2 c. muscat or Riesling (I used a Viognier and it was tasty -- any fruity white will do)
1 1/2 c. sugar
1/2 vanilla bean
1 3-inch cinnamon stick
Zest of an orange or lemon

The fruit:
1/2 c. dried apricots, cut into small pieces
1/2 c. whole dried apricots
1 c. pitted prunes
1 c. raisins
1/2 c. currants
1/4 c. dried cherries or cranberries

(That's what she calls for, but I kinda did my own thing on the fruit. I used dried apricots, raisins, gooseberries and cherries and just made sure the total amount was about right. Use whatever sounds good.)

Bring wine, sugar, and 2 c. water to a boil with the spices and citrus zest. When the sugar has dissolved, add the fruits. Reduce heat and simmer, partially covered, for about 30 minutes. The fruit should be tender and the sauce syrupy.

6:50 PM  
Anonymous Mark said...

The fruit compote was so good that I'm considering buying a dehydrator so we can supply our own dried fruit next time. It would also be a good way to eat local fruit in the winter.

4:31 PM  

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