Recipe - Rice Pudding With Stout

1 cup Medium Grain Rice (fx.
Calrose)
2 cup Water
Three fourths teaspoon Salt
1 tablespoon Unsalted Butter * see
Note
1 tablespoon Fine Bread Crumbs
(approximately)
4 lg Eggs
1 cup Stout ** see note
1 cup Whipping Cream
One half teaspoon Vanilla Extract
1 tablespoon Sugar
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
1/8 teaspoon Ground Cloves
One fourth pound Pitted Dates chopped (2/3
Cup)
2 tablespoon AllPurpose Flour
(approximately)

* plus more for the baking dish

** (a sweet Stout in the English style including those labeled Oatmeal
Stout, Milk Stout, or Imperial Stout will provide a mellow richness and
overtones of coffee and chocolate, but a dry Irishstyle Stout is likely to
be to bitter. Some brands of Porter might also work if on the sweet side.)

1. Combine the rice, water, and salt in a heavy saucepan. Bring to a boil,
reduce the heat, cover, and cook until the water is absorbed, about 15
minutes. Remove from heat, fluff with fork, cover, and let cool.

2. Butter the bottom and sides of a 6cup baking disk or 8 individual
casseroles (ramekins). Sprinkle with bread crumbs and roll the dish around
to coat all the surface with crumbs. Tap out excess.

3. Preheat the oven to 325 degrees F. Beat the eggs lightly in a large
bowl. Add the Stout, 1/3 cup of the cream, vanilla, sugar, and spices and
stir to combine. Add the rice and stir to break up any clumps. Toss the
dates in flour to coat them evenly, shaking off the excess, and stir them
in. Pour the mixture into the baking dish. Cut the butter into small pieces
and scatter them on top. Bake uncovered until set, about 1 hour. Serve
warm, with the rest of the cream, lightly whipped.

Serves 8.

Recipe By : Eric Larsen Eric_LarsenC15799@EMAIL.MOT.COM

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini