So in hopes to find a dreamy new dessert for my Christmas Eve meal, I tried "Creamy Rice Pudding Cake" from Lori Longbotham's Luscious Creamy Desserts. I am a tad-bit of a cream-o-holic, so I was a little disappointed at the dryness of the final product. Next time, I'll skip the part that turns it into a cake and eat it as a pudding! Here is the recipe as a rice pudding:
4 cups half-and-half
2/3 cup Arborio or other short-grain Italian rice
1/2 cup packed light brown sugar
8 strips lemon zest, removed with a vegetable peeler
3/4 tsp. ground coriander
pinch of salt
1 1/4 tsp. pure vanilla extract
Bring half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a medium heavy saucepan over medium heat, stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently, for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in vanilla. If you want some added sweetness, you could serve it with meringue cream*, whipped cream, or fresh fruit. Lemony and creamy, two of my favorites!
*Meringue cream: 2 large egg white, 6 tbsp. sugar, 3/4 cup heavy cream, 3/4 tsp. pure vanilla extract. At least 30 min. before serving, beat egg whites on medium-high until whites form soft peaks. Gradually beat in 1 tbsp of sugar at a time and continue to beat until whites form stiff peaks. In another bowl, beat cream with the vanilla on medium-high until the cream forms stiff peaks. Fold cream into meringue until well combined. Refrigerate, tightly covered, for at least 20 min. (or for up to 6 hours).
