Vanilla Bean Arborio Rice Pudding with Grand Marnier Macerated Berries and Toasted Sugar Almond Crisp
Submitted by Mark Mathurin, Executive Chef, Nashawtuc Country Club, Concord, Mass.
Yield: 10-12 servings
For the Vanilla Bean Arborio Rice Pudding:
Amt Ingredient
2 Tahitian vanilla beans, split and scraped
1/2 gal. whole milk
3/4 cup Arborio rice
1/2 cup sugar
2 ozs. butter, diced
pinch kosher salt
Procedure:
• Pour milk into a heavy bottom saucepan; add rice and sugar, then vanilla.
• Bring mixture to a simmer; reduce heat slightly and stir frequently.
• Simmer gently for 30 to 40 minutes, until rice is soft and slightly overdone.
• Remove from heat, stir in butter. Cool mixture.
• Serve cold. Add a little milk if mixture tightens too much.
For the Grand Marnier Macerated Berries:
Amt Ingredient
1/2 cup de-stemmed strawberries
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
1/2 cup raspberry puree
1 tbsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 cup powdered sugar
2 tbsp. Grand Marnier
Procedure:
• Place all ingredients into a mixing bowl and toss gently, until berries have a glazed look and all ingredients appear to be blended in. Serve chilled.
For the Toasted Sugar Almond Crisp:
Amt Ingredient
1 lb. bread or cake flour
11 ozs. unsalted butter
5 ozs. sugar
2 eggs
1/4 tsp. kosher salt
1 tbsp. vanilla extract
1 cup toasted skinless almonds, ground
1 tbsp. Amaretto DiSaronno
1 beaten egg
Procedure:
• Cream butter, sugar and salt in a mixer with a paddle on medium speed.
• Add eggs one at a time until they absorb.
• Add vanilla.
• Reduce mixer to low speed, add flour in two stages.
• Scrape bowl down.
• Fold in ¾-cup almonds.
• Rest in cooler about one hour before rolling.
• Roll into thin sticks, brush lightly with the beaten egg, sprinkle tops with remaining almonds.
• Bake at 350º F. until light golden brown (about 8 to 10 mins.).
• Dust with powdered sugar before serving.
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