Mmmm mmmm good. Made this for a friend's party and it was a hit! Substituted soy milk for the cow's milk to make it vegan and carambola for the rhubarb because there wasn't any rhubarb. Plus, I subbed whipped coconut milk for the cream, which turned out I think to be totally optional. I doubled the recipe, so there was a lot left over (little goes a long way), and Peterson made it into -- what else -- ice cream! Yay!
Ingredients:
1/2 cup arborio rice
Two 14-oz. cans unsweetened coconut milk
1 cup milk
2/3 cup sugar
1/2 vanilla bean, split lengthwise
Strawberry-Rhubarb Salad:
1/2 pound fresh rhubarb, very thinly sliced
1/2 cup or more sugar
1 pt. strawberries, hulled, sliced
3/4 cup whipping cream, softly whipped
Preparation:
For pudding, blanch the arborio grains in a large pot of boiling water for 5 minutes. Drain, rinse and drain again. Combine the blanched rice, coconut milk, cow's milk, sugar and split vanilla bean in a heavy-bottomed saucepan. Bring to a boil. Reduce heat and simmer, partially covered, until the rice is very tender and the liquid is thick enough to leave a path on the back of a spoon when a finger is drawn across, about 1 to 1-1/2 hours. Stir often, as the rice may scorch, especially near the end of cooking. Remove vanilla bean and cool pudding completely.
For berry salad: Toss the rhubarb with 1/2 cup sugar or more to taste in a medium bowl. Cover and refrigerate at least 2 hours or until sugar's dissolved and pink syrup has formed. Stir in sliced berries.
To serve, fold whipped cream into the cooled pudding and serve with strawberry-rhubarb salad.
Yield: 6 servings
Preparation: 2 hours (long simmering)
Recipe by chef Heather Ho of Boulevard restaurant in San Francisco, Calif., as it appears in The Secrets of Success Cookbook by Michael Bauer (Chronicle Books, 2000, $19.95
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