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Rice Pudding Mousse

Rice pudding is a beloved classic at the club. In this version, whipped cream lightens the pudding, and it can be served with toasted sesame seed cake and a zesty rhubarb crisp. Following Keith Coughenour's advice to pick and choose among the things to do, we made the Rice Pudding Mousse, which we served simple butter cookies.

2 cups whole milk
1 1/2 cups light cream
1/2 cup white rice
1/2 cup sugar
1 cinnamon stick
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup whole milk
1 large egg
2 teaspoons vanilla extract
2 teaspoons finely chopped orange zest
1 1/2 cups heavy cream, softly whipped

In a medium saucepan, combine 2 cups milk, the light cream, rice, 1/2 cup sugar and the cinnamon stick. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes or until the rice is tender. While the rice is cooking, combine 1/4 cup sugar with the cornstarch and blend well. Add 1/4 cup milk, whisk until smooth, then blend in the egg.

When the rice is done, discard the cinnamon stick and add the cornstarch/egg mixture. Whisk thoroughly and cook until the mixture comes to a boil. Remove from the heat, add vanilla and orange zest, and cool in a stainless steel bowl set over an ice water bath. Whip the 1 1/2 cups cream to soft peaks. When the rice mixture is chilled, gently fold in the whipped cream.

To serve; Portion the rice pudding into eight elegant champagne glasses and set each glass on a small dinner plate or mirror.

Note: In testing this recipe, everything went fine until the whipped cream was folded into the rice pudding. The thick pudding went soupy and remained so even after hours in the refrigerator. Perhaps the rice mixture was not chilled to a low-enough temperature. It tasted great, but the consistency was wrong.

"Duquesne Club Cookbook: Four Seasons of Fine Dining" by Keith Coughenour

Thursday, May 27, 1999

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