Mascarpone rice pudding

 
                          MASCARPONE RICE PUDDING
 
 Recipe By     : Besaw's Cafe,  Portland
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rice Pudding
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           PLUS 1 tablespoon long-grain rice (do not --
 uncooked
                         use converted rice or instant rice)
    2      cups          whole milk
    1                    vanilla bean -- split lengthwise
                         and seeds scraped into milk
    2      cups          half-and-half or whipping cream (divided)
      3/4  cup           granulated sugar (divided)
    1      cup           mascarpone cheese
      3/4  cup           sliced or slivered almonds
 
 Place the rice, milk and vanilla bean in a medium saucepan. Bring to a
 simmer. Cook, stirring from time to time with a wooden spoon, until the milk
 has been absorbed, about 30 to 40 minutes.
 
 Set aside 1 tablespoon of the half-and-half and stir the remaining cream
 into the rice mixture. Bring to a simmer and continue cooking until the rice
 is very tender, another 30 to 40 minutes. Remove from heat.
 
 Set aside 1 teaspoon of the sugar and stir the remaining sugar into the rice
 mixture. Cover and allow to cool to lukewarm, about 45 minutes. Remove
 vanilla bean and stir in mascarpone cheese.
 
 Preheat oven to 350 degrees.
 
 While pudding is cooling, stir the reserved 1 tablespoon cream and 1
 teaspoon sugar into the sliced almonds. Spread the almonds on a foil-lined
 pan and toast until they are lightly browned, about 15 minutes. Set aside to
 cool.
 
 Serve the rice pudding with a sprinkling of the almonds on the top.
 
 
 
 
 
 
 
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 NOTES : http://www.oregonlive.com/foodday/features/99/05/18/fd_restm18.html