Super Easy; Serves 6
Rice Pudding Balls
1/2 c Arborio rice
1/4 c granulated sugar
1 c whole milk
1/4 t vanilla
1/4 t sea salt
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2 eggs, separated
1 T sugar
3 T heavy cream
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Preheat oven to 350 degrees Fahrenheit.
Add raisins to a container and enough bourbon to cover the raisins. Raisins should soak at least 1 hour.
Set a medium pot over medium-low heat. Add Arborio rice, 1/4 cup sugar, milk, sea salt, and vanilla. Cook until rice is slightly under-cooked.
Strain raisins, reserving bourbon. Add raisins to rice, along with 1 tablespoon reserved bourbon. Transfer rice to an airtight container and refrigerate to chill.
Meanwhile, whip egg whites and 1 tablespoon sugar until soft peaks form. In a separate bowl, beat egg yolks and stir into chilled rice mixture, along with heavy cream. Gently stir in egg whites. Spoon into baking dish and bake 15 to 20 minutes.
Just before serving, spoon vanilla custard into bowls and top with rice pudding.
c=cup; T=tablespoon; t=teaspoon
Custard in any flavor is delicious, but if you're in a pinch, melt the best vanilla ice cream you can find and...voila.
Remember, if you want the same results, follow the recipe and use the products mentioned.
For even more fresh and easy ideas, visit here anytime.
*This recipe originally aired Monday, February 19, 2018 on WREG.