(BUDINO DI RISO CON PERE E LIMONE)
Since this recipe contains no milk or egg, it has a lighter texture and fewer calories than standard rice pudding.
Recipe information
Yield
Makes 6 servings
Ingredients
3/4 cup arborio rice or medium-grain white rice
2 cups water
2 large firm but ripe Anjou pears, peeled, cored, cut lengthwise into 1/4-inch-thick slices
1/4 cup fresh lemon juice
4 tablespoons sugar
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Preparation
Step 1
Combine rice and 2 cups water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly.
Step 2
Preheat oven to 400°F. Combine pears, lemon juice, 3 tablespoons sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 tablespoon sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls.
Nutrition Per Serving
Per serving: calories
156; total fat
0.5 g; saturated fat
0; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
