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Rice Pudding with Fresh Fruit


1/2 cup short-grain rice
3 cups milk
1/4 cup sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tablespoon Pernod or other pastas
2 pears, fresh or canned
a few raspberries, fresh or frozen (thawed)
1 tsp. anise seeds

In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover. Cook 1 hour, stirring occasionally. Remove from heat. Add vanilla and Pernod. Cool, then refrigerate at least 3 hours. Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.