Ingredients with Measurements:
- 1 cup of Arborio rice
- 4 cups of milk
- 1 cup of heavy cream
- 1 vanilla bean, split and scraped
- 1/2 cup of sugar
- 4 egg yolks
- 1/4 cup of raisins
- 1/4 cup of candied orange peel
- Pinch of salt
Special equipment needed:
- Large saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Strainer
- Ramekins or serving dishes
Step-by-step instructions:
1. In a large saucepan, combine the milk, heavy cream, vanilla bean, and salt. Bring to a simmer over medium heat.
2. Add the rice and stir to combine. Reduce the heat to low and let the rice cook for about 20 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
3. In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
4. Slowly pour the hot rice mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon.
6. Remove the vanilla bean and discard. Stir in the raisins and candied orange peel.
7. Strain the mixture through a fine-mesh strainer into a clean bowl.
8. Pour the mixture into ramekins or serving dishes and let cool to room temperature.
9. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
5. Temperature:
Simmer over medium heat, cook over low heat.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 11g
Cholesterol: 170mg
Sodium: 100mg
Total carbohydrates: 52g
Dietary fiber: 1g
Sugar: 34g
Protein: 8g
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Heavy cream can be substituted with half-and-half or whole milk.
- Raisins and candied orange peel can be substituted with other dried fruits or nuts.
Variations:
- Add a splash of orange liqueur or brandy for extra flavor.
- Top with whipped cream or a sprinkle of cinnamon before serving.
- Use different types of dried fruit or nuts for a different flavor profile.
Tips and tricks:
- Stir the rice mixture frequently to prevent it from sticking to the bottom of the pan.
- Be careful not to curdle the eggs when adding the hot rice mixture.
- Chill the riz à l'impératrice for at least 2 hours to allow it to set properly.
Storage instructions:
Store leftover riz à l'impératrice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the riz à l'impératrice in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the riz à l'impératrice in individual ramekins or in a large serving dish. Garnish with whipped cream, fresh fruit, or a sprinkle of cinnamon.
Garnishes:
Whipped cream, fresh fruit, cinnamon, or chopped nuts.
Pairings:
Pair with a sweet dessert wine or a cup of coffee.
Suggested side dishes:
This dish is typically served as a dessert and does not require a side dish.
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Be sure to store the riz à l'impératrice in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Riz à l'impératrice, or "Empress rice," is a classic French dessert that dates back to the 19th century. It is traditionally made with rice, milk, cream, sugar, and eggs, and flavored with vanilla and dried fruit.
Flavor profiles:
Creamy, sweet, and fragrant with vanilla and dried fruit.
Serving suggestions:
Serve as a dessert after a French-inspired meal.
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Region: French