Vanilla Rice Pudding Mousse Recipe

Preparation

1. 1

   Cook the Rice

   In a medium saucepan, combine the Arborio rice and 2 cups of milk. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20 minutes or until the rice is tender and the mixture is creamy, stirring occasionally.

2. 2

   Prepare the Custard

   In a separate bowl, whisk together the egg yolks, sugar, and remaining 2 cups of milk. Gradually add the cooked rice mixture to the egg mixture, stirring constantly to temper the eggs.

3. 3

   Thicken the Mixture

   Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract and Amaretto. Let it cool to room temperature.

4. 4

   Whip the Cream

   In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled rice pudding mixture until well combined.

5. 5

   Chill and Serve

   Transfer the mousse into serving dishes and refrigerate for at least 2 hours. Serve topped with a scoop of malt ice cream.