RISOTTO WITH MILK
This intensely creamy Italian rice dish, called riso al latte, falls somewhere between rice pudding and risotto. The rice is cooked in vanilla- and lemon-infused milk, but barely sweetened, making it more appropriate for brunch than dessert. Crunchy bread crumbs and flaky sea salt add texture, while the optional drizzle of sweetened cappuccino (or regular milky coffee) lends bittersweet complexity. If you like, you can serve this with a juicy salad made from halved cherry tomatoes mixed with berries and pomegranate seeds, and seasoned with a few drops of balsamic vinegar. Or increase the sugar and serve it for dessert.
Provided by Melissa Clark
Categories brunch, lunch, main course, side dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium pot, combine milk and vanilla bean. Using a vegetable peeler, remove half the lemon peel in strips; add to pot. (Reserve the half-peeled lemon.) Heat liquid over medium heat until steaming but not yet simmering. Remove from heat, cover pot and let stand 1 hour. Uncover pot and rewarm liquid over low heat.
- While milk steeps, heat oven to 350 degrees. Place bread on a baking sheet and toast in the oven until dry and golden, 10 to 25 minutes depending on how dry it was to start with and how thick the slices are. Use a rolling pin to break the bread into large, irregular crumbs, with some the size of peas and the rest finer (you want texture).
- In a large dry skillet over medium-high heat, toast rice until fragrant, 3 to 4 minutes. Stir in oil.
- Stir in several ladles of warm milk (leave behind the vanilla beans and zest). Cook, stirring frequently, until rice has soaked up most of the liquid. Continue cooking, adding a few ladles at a time, until rice is al dente, 18 to 22 minutes. If rice mixture is too thick, or if you have used up all the milk before the rice softens, stir in hot water until the texture is pleasing to you. Stir in sugar and mascarpone. Finely zest the rest of the lemon, grating directly into the pot.
- Spoon into bowls and top with bread crumbs. Drizzle a little coffee over the top if you like, sprinkle with salt and serve.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 16 grams, TransFat 0 grams
RISO AL FORNO (ITALIAN BAKED RICE)
Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.
Provided by Buckwheat Queen
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
- Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
- While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
- Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
- Bake in the preheated oven until bubbly and browned on top, about 15 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 57.6 g, Cholesterol 24 mg, Fat 16.7 g, Fiber 5.8 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 909.1 mg, Sugar 8.6 g
LEFTOVER RICE DESSERT WITH STRAWBERRIES
Leftover white rice makes a surprisingly yummy dessert; just add in whipped cream, sugar, strawberries, and some chocolate for a quick treat.
Provided by Tinkerbell
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine strawberries and sugar and set aside to macerate.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 33.4 g, Cholesterol 82.1 mg, Fat 23.2 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 14.2 g, Sodium 26.1 mg, Sugar 5.5 g
STRAWBERRY RICE DESSERT
A snowy wreath of creamy rice pudding crowned with a pretty red strawberry filling makes this dessert a colorful Christmas classic. It's also nice layered in parfait glasses and garnished with green mint leaves.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine the rice, 1-1/2 cups milk and salt. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender., In a microwave-safe bowl, sprinkle gelatin over remaining milk; let stand for 1 minute. Stir in sugar. Microwave on high for 45 seconds; stir. Let stand for 1 minute or until gelatin and sugar are completely dissolved. Stir into hot rice. Transfer to a bowl. Refrigerate until chilled, about 1 hour. Fold in the whipped cream. Spoon into a 5-cup ring mold coated with cooking spray. Refrigerate for at least 2 hours or until firm., Meanwhile, drain the strawberries, reserving 1 cup juice. In a saucepan, combine cornstarch and reserved strawberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool for 10 minutes. Add strawberries and stir to coat. Refrigerate until chilled. Invert rice mold onto a serving platter and unmold. Fill center with strawberry mixture. Garnish with mint if desired.
Nutrition Facts : Calories 293 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 244mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
RISO AL LATTE (RICE AND MILK) WITH STRAWBERRIES
From Simply Tuscan by Pino Luongo. This is found in the sectioon of the book called Summer: Dinner for Children and their Friends. Other types of berries work in this as well or use a mixture.
Provided by Ilysse
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, bring the milk to a boil. Add the rice and stir well. Cook at a slow simmer stirring frequently until all the milk has been absorbed. About 30 minutes.
- While the rice is cooking, plump the raisins in hot water for about 30 minutes then drain them.
- Add the raisins to the rice when it is done along with the butter and the sugar.
- Stir well to blend it all together. It should be a pudding like consistency.
- Serve warm, topped with the strawberries.
Nutrition Facts : Calories 932.1, Fat 28.2, SaturatedFat 16.6, Cholesterol 79.3, Sodium 280.9, Carbohydrate 147.4, Fiber 5.3, Sugar 65.5, Protein 23.5
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- Into a heavy bottom large sauce pan, add olive oil and shallots. Sauté over medium heat until shallots are translucent. Add rice, stir well to coat and cook for a minute or two. Season with salt.
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