LCBO Food & Drink Summer 2021

1 For the rice pudding, place rice in a sieve and rinse under cold running water. Transfer to a medium saucepan with water and salt. Bring to a boil over high heat. Reduce heat a few notches so it boils, but not violently. Cook until rice is just tender, about 12 minutes. Drain. 2 While rice is cooking, place milk and sugar in a large saucepan. Split vanilla bean length- wise. Scrape out seeds with tip of a paring knife. Add seeds and pod to milk and place over medium-low heat to infuse. 3 Add cooked rice to milk mixture, raise heat to medium-high and stand over pan (milk can boil over quickly). When it starts bubbling, reduce heat to maintain simmer. (If it starts to boil over, stir and remove from heat.) Cook, stirring occasionally at beginning and more frequently near end, until rice is very so and pudding is thick and homogeneous rather than just rice suspended in liquid, about 35 minutes. Remove from heat. Remove vanilla pod, rinse, dry out and save to infuse sugar. 4 Transfer pudding to a heatproof bowl. Press plastic wrap against surface of pud-

Basmati Rice PuddingWith Baked Apricots & Pistachios This summery dessert takes elements of classic Indian rice pudding (kheer), and adds a heady dose of vanilla and a topping of apricots baked in wine and honey. Served cold, it’s rich and satisfying yet also refreshing. The pudding element is adapted from a Dorie Greenspan recipe in The New York Times .

ding. Cool to room temperature. Cover bowl tightly with plastic wrap and refrigerate for up to 5 days. 5 For the apricots, preheat oven to 375 F (191 C). 6 Cut apricots in half. Remove and discard pits. If apricots are small, cut each half into 2 wedges. If large, cut each half in 3. Arrange in 1 layer, cut sides up, in a shallow baking dish. 7 With flat side of a chef’s knife, gently crush cardamom pods. Place in a small saucepan with honey and wine. Bring to a boil over high heat, whisking to dissolve honey. Pour over apricots. Bake, basting twice, until apricots are so , 20 to 25 minutes. Remove from oven. Cool completely. Carefully transfer apricots and syrup to an airtight container. Refrigerate for up to 5 days. 8 To serve, divide pudding among 6 small bowls. Top with some apricots and drizzle with a little syrup. Sprinkle with pistachios.

RICE PUDDING ⁄ cup (125 mL) basmati rice 3 cups (750 mL) water ⁄ tsp (2 mL) fine sea salt

4 cups (1 L) whole milk ⁄ cup (80 mL) sugar ⁄ vanilla bean BAKED APRICOTS 1 ⁄ lbs (680 g) fresh ripe apricots 6 green cardamom pods ⁄ cup (60 mL) honey ⁄ cup (175 mL) dry aromatic white wine, such as Riesling or Gewürztraminer Chopped roasted pistachios for garnish

Serves 6

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FOOD & DRINK SUMMER 2021