Recipe

Mango Risotto Pudding

by: Chef Kim Canteenwalla

Simple, elegant, easy to make raisin dessert.

Details

Serves:

INGREDIENTS

3/4 c. California raisins
1/2 tbsp. dark rum
2 1/2 tablespoons arborio rice (uncooked)
1 tbsp. sugar
3/4 c. milk
6 tbsp. water
1/2 cinnamon stick
2 whole cloves
1/4 tsp. vanilla extract
2 tbsp. heavy cream
1/2 tbsp. condensed milk
1/2 mango, diced
6 slc. mango; for garnish
Mint sprigs; for garnish

PROCEDURE

Marinate raisins in rum overnight. At a low temperature, cook rice with sugar, milk, water, cinnamon, cloves and vanilla until al dente. Add heavy cream and condensed milk and cook for another 3 minutes. Cool in refrigerator for a few hours. Stir in diced mango along with the raisins. Spoon into individual dessert glasses and garnish with mango slices and mint sprigs.

Nutrition Information (per serving)

Calories 140(18% from fat); Total Fat 3g (sat 1.5g, mono 1g, poly 0g); Cholesterol 10mg; Protein 2g; Carbohydrates 27g; Fiber 2g; Iron 1mg; Sodium 25mg; Calcium 56mg