Ingredients
- 2 cups basmati or jasmine rice
- 6 cups skim milk
- ¼ cup sugar
- 1 vanilla bean, split in half
- 8 large ears sweet corn, shucked
- 2 tablespoons finely chopped candied ginger
- Salt to taste
- ¼ cup warm late harvest riesling
- ½ cup golden raisins
- 2 tablespoons clover honey
- ¼ cup slivered toasted almonds
- Nutritional Information
Nutritional analysis per serving (10 servings)
368 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 75 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 12 grams protein; 2 milligrams cholesterol; 403 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat. Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes). Remove from heat, and cool.
- Scrape kernels off corncobs, and run through a vegetable juicer. Run pulp through vegetable juicer again. Skim foam from top. You will need 2 cups of juice.
- Combine cooled rice and corn juice in a large saucepan. Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes). Be careful to keep rice moving, especially once the mixture becomes hot. Stir in ginger. Season with salt, and refrigerate 2 hours or overnight if desired.
- Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering. Pour over raisins, and let bloom for two hours. Drain, and combine with honey.
- To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.
Dining and Cooking