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Suggest a better descriptionDrain the peaches, reserving the syrup. Cut peaches into 1/2-inch pieces. In a medium saucepan, combine the syrup with enough water to measure 4 cups. Bring to a simmer and maintain at a simmer over moderately low heat. In a large nonreactive saucepan or flameproof casserole, melt 2 tablespoons of the butter over moderate heat. Add currants and cook for 2 minutes. Add rice and stir for 1-2 minutes, until well coated with the butter and slightly translucent. Add rum and cook until it evaporates. Add 1/2 cup of the simmering syrup and cook, stirring constantly, until the rice has absorbed most of the liquid. Adjust the heat if necessary to maintain a simmer. Gradually adding syrup, 1/2 cup at a time, cook, stirring constantly, until the rice is Add granulated sugar, the reserved peaches and the heavy cream. Continue to cook, stirring and adding syrup as necessary, 1/4 cup at a time, until the rice is tender but still firm and is bound with a creamy sauce, 3-6 minutes longer. Stir in the remaining 2 tablespoons butter and serve immediately. Pass a bowl of brown sugar separately. Source: Best of Food and Wine, Italian Collection. Posted to MM-Recipes Digest V3 #297 Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST) From: suzy
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 294 | ||
Calories from Fat: 52 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 6.4mg | 0 % | |
Potassium 92.4mg | 2 % | |
Total Carbohydrate 51.4g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 49.2g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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