Ingredients for White Chocolate Rice Pudding Cherries And Almonds
- Whole Milk
- Long Grain Rice
- ½ cup granulated sugar
- Vanilla Beans
- Pinch of salt
- 3 large egg yolks
- Whipping Cream
- 6 ounces finely chopped white chocolate
- Zest of 1 orange
- Ground Cinnamon
- Preserves
- ½ teaspoon ground cinnamon
- 1 teaspoon Kirsch (optional)
- Whipped cream, to taste
- Slivered Almonds
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How to Make White Chocolate Rice Pudding Cherries And Almonds
- **Prepare the Rice Pudding:** In a heavy-bottomed saucepan, combine 4 cups whole milk, 1 cup Arborio rice, ½ cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt.
- Cook over medium-low heat, stirring occasionally, until the mixture thickens and the rice is tender, about 1 hour. Reduce heat to low.
- In a separate bowl, whisk together 3 large egg yolks and ¼ cup heavy cream.
- Gradually whisk ½ cup of the warm rice mixture into the egg yolks to temper them.
- Pour the tempered egg mixture back into the saucepan with the remaining rice mixture.
- Cook for 2 minutes, stirring constantly, ensuring the mixture does not boil.
- Remove from heat. Stir in 6 ounces of finely chopped white chocolate until melted and smooth. Add the zest of 1 orange and ½ teaspoon ground cinnamon.
- Transfer the pudding to a large bowl, cover, and chill in the refrigerator until completely cold.
- **Make the Raspberry Sauce:** In a small saucepan, combine 1 cup raspberry preserves (or apricot preserves) and 1 tablespoon water. Simmer over low heat until warmed through. Add 1 teaspoon Kirsch (optional).
- **Toast the Almonds:** Toast ½ cup sliced almonds in a dry skillet over medium heat until lightly browned and fragrant.
- **Assemble the Dessert:** Serve the chilled rice pudding in bowls or elegant glasses. Top with warm raspberry sauce, a dollop of whipped cream, and toasted almonds.
- Enjoy your delicious and beautifully presented White Chocolate Raspberry Rice Pudding!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
259g
Fat
71g
Carbs
29g
