Best Riso Al Latte Rice And Milk With Strawberries Recipes

RISO AL LATTE (RICE AND MILK) WITH STRAWBERRIES

Steps:

• In a large saucepan, bring the milk to a boil. Add the rice and stir well. Cook at a slow simmer stirring frequently until all the milk has been absorbed. About 30 minutes.
• While the rice is cooking, plump the raisins in hot water for about 30 minutes then drain them.
• Add the raisins to the rice when it is done along with the butter and the sugar.
• Stir well to blend it all together. It should be a pudding like consistency.
• Serve warm, topped with the strawberries.

MILK RICE

Steps:

• Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
• In a separate saucepan, bring the milk to a boil over medium heat.
• Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
• Serve warm, cold or room temperature - your preference.

BRAISED PORK LOIN (ARROSTO DI MAIALE AL LATTE)

Steps:

• Trim excess fat from pork.
• Rub with 2 T olive oil, rosemary, pepper and garlic.
• Marinate at least 2 hours at room temperature or 8 hours in the refrigerator.
• In a Dutch-oven heat remaining 2 tablespoons olive oil Add pork and brown well on all sides Reduce heat to very low.
• Add milk and vinegar, At this point it will look truly gross, that's ok, it's supposed to look this way.
• Cover and cook, turning once or twice, until tender but not falling apart, 1 to 1-1/2 hours.
• Remove meat to a carving board, tent with foil.
• If the liquid in pan has not turned brown, raise heat a little and cook until thickened and light brown, whisk in a couple of tablespoons of water, scraping up all the residue, season with salt and pepper to taste.
• Carve pork into thin slices and pour sauce over it to serve.

RISOTTO WITH MILK

Steps:

• In a medium pot, combine milk and vanilla bean. Using a vegetable peeler, remove half the lemon peel in strips; add to pot. (Reserve the half-peeled lemon.) Heat liquid over medium heat until steaming but not yet simmering. Remove from heat, cover pot and let stand 1 hour. Uncover pot and rewarm liquid over low heat.
• While milk steeps, heat oven to 350 degrees. Place bread on a baking sheet and toast in the oven until dry and golden, 10 to 25 minutes depending on how dry it was to start with and how thick the slices are. Use a rolling pin to break the bread into large, irregular crumbs, with some the size of peas and the rest finer (you want texture).
• In a large dry skillet over medium-high heat, toast rice until fragrant, 3 to 4 minutes. Stir in oil.
• Stir in several ladles of warm milk (leave behind the vanilla beans and zest). Cook, stirring frequently, until rice has soaked up most of the liquid. Continue cooking, adding a few ladles at a time, until rice is al dente, 18 to 22 minutes. If rice mixture is too thick, or if you have used up all the milk before the rice softens, stir in hot water until the texture is pleasing to you. Stir in sugar and mascarpone. Finely zest the rest of the lemon, grating directly into the pot.
• Spoon into bowls and top with bread crumbs. Drizzle a little coffee over the top if you like, sprinkle with salt and serve.