I find it amazing that you can make such a luscious treat with skim milk and very little sugar. I took advantage of an oversupply of skim milk and a cool day to use the oven.
1 cup arborio rice
8 cups milk
1/2 cup sugar
4 Tablespoons butter (lessen if desired)
1 teaspoon salt
1 cup currants ( I was out of raisins)
1 teaspoon vanilla
1 tablespoon cinnamon sugar mixture.
Boil the rice for 10 minutes in a saucepan of water. Drain the rice.
In a large enamel baking dish, combine rice with milk, sugar, butter and salt. Simmer uncovered until rice absorbs the milk. Watch attentively for any sticking and stir throughout.
Add currants, vanilla and stir until mixed in. Sprinkle cinnamon sugar generously over the top and allow to continue cooking in a 350 F. oven to allow currants to soften and cinnamon-sugar to caramelize.
Cool and eat.
Note: I had always cooked this entirely in the oven, but I got a good result today with stovetop cooking.
4 cups tomotoes, peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice, or part tomato juice and part vegetable stock
12 to 14 fresh basil leaves, washed and chopped
1 to 1 1/2 cups heavy cream
1/2 to 1/3 pound sweet butter
salt to taste
1/4 to 1/2 teaspoon cracked black pepper
Combine tomatoes, juice, and/or stock in saucepan. Simmer 30 minutes. Puree, adding basil leaves in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt, and pepper, while stirring constantly over a low heat.
Published in 1991 by Chef Paul Joseph Seidman (La Madeleine).
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