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| Basic Risotto
Risotto was virtually unknown in America until a few decades ago, but it has become one of the most popular items on fine Italian restaurant menus. It is also called Arborio rice, and it differs from ordinary rice in that it is always slow-cooked with flavored broth (and sometimes other ingredients) until it attains a thick, creamy consistency and the rice is saturated with the flavors of its cooking media.
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| Rice Pudding
In coastal Georgia, rice is the fundamental starch; and it is not uncommon to make it in large quantities so that you have not only enough for red rice to accompany your seafood gumbo, but several cups left over to make a batch of this elementary and always excellent rice pudding. To transform it from comfort food into a luxury dessert, serve the warm pudding in a bowl topped with heavy cream and a few fresh berries.
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