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Italian Rice Cream

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

  1. 30 milliliters Arborio rice -- (2 tablespoons)
  2. 15 milliliters water -- (1 tablespoon)
  3. 375 milliliters hot milk -- (1 1/2 cups)
  4. **Peach Amaretto Puree**
  5. 250 grams mascarpone cheese -- (1 cup)
  6. 2 medium peaches -- (400g) peeled & pitted
  7. 30 milliliters finely chopped glace apricots -- (2 tablespoons)
  8. 15 milliliters finely chopped glace figs -- (1 tablespoon)
  9. 30 milliliters Amaretto -- (2 tablespoons)
  10. 10 milliliters gelatine -- (2 teaspoons)
  11. 15 milliliters caster sugar -- (1 tablespoon)
  12. 75 grams caster sugar -- (1/3 cup)
  13. 15 milliliters chopped mixed peel -- (1 tablespoon)
  14. 125 milliliters whipping cream -- (1/2 cup)
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Grease 4 moulds (3/4-cup/180mL capacity).
  2. Combine the rice, sugar and 60 mL (1/4 cup) of the hot milk in a small heavy-based pan; stir over heat until the milk is absorbed. Continue adding milk 60 mL (1/4 cup) at a time, stirring until absorbed before each addition. The total cooking time for this step should be about 20 minutes or until the rice is tender; cool for 10 minutes.
  3. Sprinkle gelatine over the water in a cup; stand in a small pan of simmering water, stir until dissolved.
  4. Beat the cream in a small bowl until soft peaks form.
  5. Stir the gelatine mixture, cream and remaining ingredients (except those for the Peach Amaretto Puree) into the rice mixture. Divide the mixture among the prepared moulds, cover and refrigerate until set.
  6. Turn onto serving plates. Serve with Peach Amaretto Puree.
  7. **Peach Amaretto Puree** Blend or process all the ingredients until smooth.
  8. Serves 4.
  9. Both can be made a day ahead and stored (separately) covered, in the refrigerator.
  10. Note - caster sugar is very fine granulated sugar.
  11. From The Australian Women's Weekly Rice Cookbook; 1999. MC format by Hallie. Untried.
  12. Contributed to the FareShare Gazette by Hallie; 1 November 2009. www.fareshare.net

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Whisk
  • Blender
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Australian Women's Weekly Rice Cookbook. Saved from www.fareshare.net (http://www.fareshare.net/recipesV12-11I.html), file Recipes/www.fareshare.net/recipesV12-11I.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.