Tuesday, June 16, 2009

K.A.T.E.S. Rice Pudding with Tangerines

Kiwi Arborio rice Tangerine Evaporated milk Sugar

The third recipe from the Alphabet Challenge:
Come up with recipes using only ingredients that start with the letters that spell out my name K + A + T + E + S (the first initial of my last name to give me a total of 5). Oil, salt and pepper do not count.

Arborio Rice Pudding with Kiwis & Tangerines
I used kitchen scissors to cut the tangerine segments. It worked a treat and I didn't lose any juice to a cutting board.
P.S. Don't be tempted to put the kiwi on the pudding too far ahead of time, because the fruit has an enzyme called actinidin that will "eat" the protein in the milk (sort of like bromelain in pineapple or papain in papaya).

3 tangerines
2 teaspoons plus 1/2 cup sugar
3/4 cup arborio rice
2-1/2 cups water
1/4 teaspoon salt
2 cups plus 2 tablespoons canned evaporated milk (a 12-ounce can and a 5-ounce can)
2 kiwifruits, peeled and diced

1. Grate the zest from one of the tangerines into a bowl. Peel the tangerines and cut the segments into thirds or fourths and add to the bowl (discard any seeds). Sprinkle with 2 teaspoons of the sugar, toss well and set aside.
2. In a large saucepan, combine the rice, 1-1/4 cups of the water and the salt. Bring to a low boil, reduce to a simmer, cover and cook until water has been absorbed, about 15 minutes.
3. Stir in the evaporated milk, remaining 1-1/4 cups water and remaining 1/2 cup sugar. Cook, uncovered, over medium heat, stirring frequently (especially toward the end), until it turns into a thick porridge, 35 to 40 minutes.
4. Let cool to warm. Stir in the tangerine mixture and refrigerate until chilled, at least 1 hour.
5. Top each serving of rice pudding with the kiwifruit.

Makes 4 servings

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