Here’s a decadent rice pudding that satisfies without guilt, thanks to arborio rice—the starchy short-grain rice used for risotto. Its natural creaminess means you need less butter and fewer eggs. Reduced-fat milk and a touch of butter keep it rich yet balanced, while fresh basil, lemon and peach brighten every bite.
Ingredients:
¼ cup honey
1½ cup fresh late season Utah peaches, peeled and chopped
1½ cup reduced-fat milk
1 cup water
½ cup arborio rice
3 tablespoon granulated sugar
pinch salt
¾ cup nonfat evaporated milk
1 egg yolk
zest of 1 lemon
½ vanilla bean (scraped)
2 teaspoons butter
1 tablespoon minced fresh basil
Method:
Warm honey and toss with peaches.
Simmer rice, water, milk, sugar and salt over medium-low heat for 20 minutes, stirring occasionally.
Whisk remaining milk, evaporated milk, yolk and zest; add to rice with vanilla and cook until creamy.
Off heat, stir in butter and basil. Cool and layer pudding with peaches in parfait glasses.
Chef Victoria: Victoria Topham of Petite Feast strives to create unique and memorable dining experiences. She offers a wide range of culinary services, from weekly meal service and small-event catering to a monthly fine dining supper club she hosts in her home. Visit petitefeastutah.com.