Rice Fruit Pudding
from the kitchen of Chef Paul Prudhomme
Makes 6 servings
Almost every part of the country has its own version of rice pudding, and here in rice-growing country we prepare it a lot of different ways. I think the addition of fresh fruit makes this an incomparable dessert.
4 (1 gram) packets artificial sweetener
3 medium very ripe nectarines, peeled and sliced into thin wedges
2½ cups chilled evaporated skim milk
½ cup White Grape Syrup (see recipe below)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 ounces egg substitute
4 cups cooked long-grain white rice
3 cups fresh red seedless grapes
vegetable oil cooking spray
how to prepare
Sprinkle the sweetener over the nectarine wedges, toss, and set aside.
Place the evaporated milk in a blender and add the White Grape Syrup , cinnamon, vanilla, and eggs, and blend until well mixed, about 1 minute. Fold in the rice until well mixed, then stir in the grapes.
Preheat oven to 350°.
Spray a 9 x 9 x 2-inch baking pan with vegetable-oil spray, and pour half of the rice mixture into it. Arrange the sweetened nectarines on top, and spoon the remaining rice mixture over the nectarines. Bake for 45 minutes, and cook 15 to 20 minutes before serving.
Copyright 1993 by Paul Prudhomme