I’ll be doing a cooking demo next Wednesday at the Women’s Cancer Resource Center as part of the monthly ‘Cooking Club’ series that happens the third Wednesday of every month. Pick up the Summer 2009 issue of Edible East Bay to read about a past Cooking Club class on Mushrooms.
The topic for this month is ‘Rice.’ Here is one of the recipes – albeit not the healthiest of the bunch but a mighty tasty treat.
Lemon Cinnamon Arborio Rice Pudding
2 1/2 cup water
1 qt of whole milk
pinch of sea salt
3 each cinnamon sticks
zest of 2 lemons
1 cup Arborio rice
4 egg yolks
2/3 cup organic sugar
1 t vanilla extract
Bring milk and water to a boil. Add salt, cinnamon stick and zest. Stir in 1 cup Arborio rice. Stir often to keep rice from sticking to the bottom of the pot. In a small bowl, blend yolks and sugar together with a whisk. When rice is cooked, ‘temper’ yolk sugar mixture by stirring a ½ cup of the hot rice mixture into the yolks. Then stir in this yolk mixture to the hot rice. Stir in vanilla. Pour into individual bowls or one large bowl. Chill before serving.
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