Prep Time
2 Mins
Total Time
32 Mins
Yield
Makes 4 servings (1 serving: 1⁄2 cup rice pudding and 1⁄2 cup fresh fruit or 1⁄4 cup dried fruit)

Emily Luchetti is the executive pastry chef at Farallon and Waterbar restaurants in San Francisco. She has won numerous awards, including the James Beard Foundation Outstanding Pastry Chef award, and is the author of six cookbooks. Her latest is The Fearless Baker.

How to Make It

Step 1

Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11⁄2 cups, about 10 minutes.

Step 2

Stir in rice and cook for 5–10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)

Step 3

Remove from heat and cool to room temperature. Stir in cream and salt.

Step 4

Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is

Step 5

too thick for your liking the next day, whisk in a little milk.)

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