TWISTS ON OLD FAVES
Sweet memories
RICE PUDDING WITH CANDIED WALNUTS
Prep 20 min. | Total 1 hour 15 min. Makes 5 cups We like to top this classic with crunchy candied walnuts. 3 cups 2% milk
1 cup long-grain rice 1/4 cup granulated sugar, divided
1 cup 35% cream
1 tsp vanilla
Walnuts:
1 egg white
1/3 cup granulated sugar 1 tbsp cinnamon
1/2 tsp sea salt
3 cups walnut halves
1. Preheat oven to 300F. Line a large baking sheet with parchment.
2. Whisk egg white in a large bowl until foamy. Whisk in 1/3 cup sugar, cinnamon and salt. Add walnuts and stir until coated. Spread nuts out in a single layer on sheet.
3. Bake in centre of oven for 15 minutes. Reduce heat to 250F. Bake until nuts are dry to the touch, 15 more minutes. Transfer pan to a rack to cool completely. Break nuts apart.
4. Stir milk with rice and 2 tbsp sugar in a large pot over high. Boil, then reduce heat to low. Simmer, covered, until rice is tender and most of milk has been absorbed, 20 to 25 minutes. Remove from heat and chill, about 30 minutes.
5. Beat cream with remaining 2 tbsp sugar and vanilla in a large bowl, using an electric mixer, until soft peaks form,
2 to 3 minutes. Fold cream into chilled rice mixture until combined. Scoop into bowls and sprinkle with candied walnuts.