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Title: Rice Tart
Yield: 1 Serving

Ingredients

      1 c  candied orange,; cut into
           -small dice
      2 tb Grand Marnier
  1 1/4 c  milk
      1    vanilla bean,; split
    1/2 c  Arborio rice,; rinsed
      1    Pinch salt
    1/4 c  plus 3 tablespoons sugar
      1    egg,; beaten
      2 tb heavy cream
      1    10 inch tart  not cooked
    1/4 c  unsalted butter; melted
           Powdered sugar-optional
           -garnish

Instructions

Preheat oven to 400 degrees F. In a small bowl, combine the candied orange
and the liquor and set
aside. In a small sauce pan combine the milk and vanilla bean and bring to
a boil. Add the rice, a
pinch of salt, 1/4 cup plus 2 tablespoons of sugar and cook over low heat
for 25 minutes. Allow to
cool slightly and beat in the egg, cream and the soaked fruit, liquor and
all. Pour into the prepared
crust. Pour the melted butter over the top of the filled pastry. Sprinkle
the remaining sugar over the
top and bake for 30 minutes. Top each serving with powdered sugar if
desired. Serve hot or cold

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Per serving (excluding unknown items): 830 Calories; 70g Fat (81% calories
from fat); 11g Protein; 26g Carbohydrate; 214mg Cholesterol; 300mg Sodium

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Contributor: ESSENCE OF EMERIL SHOW

Preparation Time: 0:00

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