The Art of the Dessert by Ann Amernick presents elegant dessert recipes, including Chocolate Babka, Turkish Rice and Rose-Water Pudding, and Schnecken with Vanilla Ice Cream and Ginger Caramel Sauce.
This rice pudding has a smooth gelatin-like crown and is very refreshing after a heavy meal. The pudding is creamy and loose, and the rose water lends it a uniquely Middle Eastern fragrance. Serve it plain, the way I like it, or with a plate of Vanilla Nuts (see page 143 of the book).
Ten 3/4-cup or 6-ounce goblets
Yield: 4-1/2 cups
Make the Rice
Bring the cream and sugar to a boil in a heavy large saucepan over medium-high heat. Reduce the heat and cook, stirring occasionally, for 30 minutes. Add the rice and continue cooking until the rice is very soft and has almost disintegrated, about 30 minutes or longer. Continue stirring occasionally until cool and the pudding coats the spoon heavily. Stir in the rose water and mix well. Divide the mixture among ten 3/4-cup or 6-ounce goblets. Refrigerate.
Yield: about 1-3/4 cups
Make the Pudding
Bring the milk to a boil in a small saucepan over medium-high heat. Whisk the sugar and cornstarch by hand in the bowl of an electric mixer. Add the egg yolks and fit the mixer with the whisk attachment. Beat on high speed until the mixture is thick, pale yellow, and forms a ribbon when dropped off the whisk.
Bring the bowl over to the saucepan and whisk about 1 cup of the hot milk into the yolk mixture to temper it, then return the tempered mixture to the saucepan and whisk until combined. Bring the mixture to a boil, stirring vigorously for 1 minute. Remove the pudding from the heat and continue to stir, adding the rose water.
Assemble the Dessert
Pour a layer of the pudding over the rice mixture in the goblets, filling them to the top. Refrigerate. Serve as is, or with Vanilla Nuts (see page 143 of the book).
This page created September 2007
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