SERVES 8–10
This is rice pudding with a big twist! Combined with the fabulous flavors of orange and lemon, it sets firm into a tart. Serve it with a generous drizzle of the vibrant raspberry sauce.
Nonstick cooking spray
1 cup (200 g) medium-grain white rice
¼ cup (55 g) sugar
⅓ cup (50 g) cornstarch
3 large eggs
½ cup (150 ml) light cream
½ teaspoon vanilla extract
Grated zest of 1 orange
¾ cup (180 ml) fresh orange juice
Grated zest of 1 lemon
RASPBERRY SAUCE
One 15-ounce (425 g) can raspberries in syrup, drained, reserving the juice (see Note)
¼ cup (60 ml) raspberry juice (from the can)
1 heaping tablespoon confectioners’ sugar
NOTE: If you have trouble finding canned raspberries, combine 1½ cups (185 g) fresh or frozen raspberries with ⅓ cup (55 g) confectioners’ sugar. Cover and refrigerate until juicy and syrupy, about 1 hour, then follow step 6.
1. Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) fluted tart or pie pan with cooking spray.
2. Bring 6½ cups (1.5 liters) water to a boil in a large saucepan. Add the rice and sugar and cook, stirring occasionally, for 12 minutes, or until the rice is tender. Drain and rinse under cold water to cool.
3. Combine the cornstarch, eggs, cream, vanilla, orange zest and juice, and lemon zest in a medium bowl. Add the rice and mix well. Pour into the tart pan and bake for 35 to 40 minutes, until just set.
4. Remove from the oven and let cool to room temperature, then refrigerate for 2 to 3 hours.
5. Remove from the refrigerator 30 minutes before serving. If your pan has a removable bottom, slip off the outer rim.
6. To make the raspberry sauce, blend all the ingredients in a blender or food processor. Serve drizzled over the tart.
PER SERVING (1/10 recipe): 234 calories; 4 g protein; 4 g total fat; 2 g saturated fat; 45 g carbohydrates; 1 g fiber; 37 mg sodium