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      RECIPE TITLE "Rice Pudding with Cranberries and Raisins"
    Recipe from Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks

    ... more great recipes by Paul Prudhomme on our GREAT CHEFS page!

    yieldsMakes 9 servings time --- difficultymoderate

    If you've cooked or even read many of my recipes, you've noticed that I often specify "processed" or "Converted" rice, but in this case we don't want to use processed rice because we do want the rice to be sticky, which processing reduces. Think about it—-when you're serving rice as a side dish with meat or chicken, you want it fluffy, with every grain separate, not sticky. But for a rich, sweet dessert, stickiness just adds to the fun on your palate!

    Not that this delicious pudding needs a thing, but if you really want to go all out, you could make a fresh berry sauce to decorate the plate or pour over the top of the dessert.

      RECIPE INGREDIENTS

    5 cups milk
    1 cup uncooked long-grain rice
    1/4 cup dried black currants
    1/4 cup raisins
    1/2 cup dried cranberries
    2 large eggs
    1/4 teaspoon salt
    6 tablespoons sugar
    1 teaspoon pure vanilla extract
    One 12-ounce can evaporated milk
    1 teaspoon ground cinnamon

      RECIPE METHOD

    1. In a 4-quart pot, heat the fresh milk over medium heat just until bubbles form around the edge. Once you add the rice, you must watch the pot very carefully to be sure the mixture does not burn or boil over. We cooked ours over medium heat, but if your pot is not as thick-bottomed as ours, or if your stove puts out more BTUs than ours does, you may need to reduce the heat to medium-low or even low. Stir in the rice, cover the pot, and cook, stirring gently every 5 minutes to keep the rice from sticking to the bottom of the pot, until the rice is tender and sticky, about 25 to 30 minutes. Remove from the heat and stir in the currants, raisins, and cranberries. Set aside.

    2. Preheat the oven to 350 degrees F.

    3. In a medium-size bowl, whisk together the eggs, salt, sugar, vanilla, evaporated milk, and cinnamon just until well combined. Stir this mixture into the rice mixture until the ingredients are evenly distributed. Pour the batter into an 8-inch square baking pan or casserole dish and bake until the top is lightly browned and a knife inserted into the middle of the pudding comes out clean, about 45 minutes. Let cool slightly before serving.

     

    HOT!We recommend:

    Chef Paul Prudhomme's Louisiana Tastes Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking

    Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.

    Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.

    Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better.
    Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.

    Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional"Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.

     

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