Bavarian Rice Pudding

Donna Storey makes this mousse-like rice pudding every year on Christmas Eve.

Yield: Makes 6 servings

Ingredients

• 3 1/2  cups  whole milk
• 2/3  cup  sugar
• 1/2  cup  long-grain white rice
• 2  tablespoons  butter
• 1/4  teaspoon  salt
• 1  teaspoon  unflavored gelatin
• 2  tablespoons  light rum
• 1  teaspoon  vanilla
• 1  cup  whipping cream

Preparation

1. In a 3- to 4-quart pan over medium-high heat, bring milk to a simmer. Stir in sugar, rice, butter, and salt. Reduce heat, cover, and simmer, stirring occasionally, until mixture has thickened slightly and rice is very tender to bite, about 45 minutes.

2. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 10 minutes. Stir into hot rice mixture, followed by rum and vanilla. Chill uncovered until cool but not set, about 1 hour.

3. In a bowl, with a mixer on high speed, whip cream to soft peaks. Fold cream into rice mixture. Divide pudding evenly among six parfait glasses (at least 8 oz.). Chill until set, at least 1 hour, or cover and chill up to 1 day.

Nutritional Information

Calories:

394 (48% from fat)

Protein:

7g

Fat:

21g (sat 13)

Carbohydrate:

43g

Fiber:

0.2g

Sodium:

219mg

Cholesterol:

74mg