Mmmmmmmm - imagine the warm and creamy comfort of delicious rice pudding - now freeze it, because that's exactly what I did! I made a champagne raisin and dried cranberry rice pudding and put it in the ice cream maker. This is my second entry for the Integrale Gauntlet - sweet rice.
Frozen Rice Pudding
1 cup of Integrale Rice
1 pint of heavy cream
4 tablespoons of vanilla sugar
4 tablespoons of champagne raisins
2 tablespoons of dried cranberries
2 egg yolks
For Sauce and Garnish
4 tablespoons of Grand Marnier
2 tablespoons of honey
ground up pistachios
salted caramel chocolate shavings
Reduce the Grand Marnier and honey until its as thick as the honey again.
Boil some rice in 2 cups of water until rice is tender. Add heavy cream, sugar, raisins, cranberries and egg yolks. Stir until mixed, let cool. When cool put in ice cream maker and let it do its thing for 5-10 minutes. Freeze overnight.
Scoop out and form into a quenelle. Pour some of the sauce around the frozen pudding. Garnish with pistachio pieces, chocolate shavings and bits of raspberry.
Mmmmmmmmm - Frozen creamy comfort!