Sweet Corn And Rice Pudding
Published July 24, 2001
- Total Time
- 50 minutes, plus resting and cooling time
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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 analysis per serving (10 to 12 servings)
63 grams carbs; 2 milligrams cholesterol; 313 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 3 grams fiber; 637 milligrams sodium; 10 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.
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