Author Notes: Recently, I was thrilled to read AntoniaJames' (and others) suggestion to cook with the whey that is leftover from making fresh ricotta rather than tossing it. I had guiltily been doing so as I wasn't quite sure what else to do. AJ posted a recipe for a polenta cooked in the whey which got me thinking about other great ways to utilize this wonderful, light "broth."
I love to eat my fresh ricotta with honey and walnuts, and as I was musing on that, I thought about rice pudding. How great would that be with whey as the primary cooking liquid?! Thusly, this recipe was born, and boy is it a treat. I hope you enjoy! - em-i-lis
Makes 4-6 servings
- 1½ cup whey (leftover from making fresh ricotta)
- scant 1/2 cup heavy cream
- 1 tablespoon honey
- 2 tablespoons sugar
- 1 teaspoon Vietnamese cinnamon
- ⅓ cups arborio or jasmine rice (or a blend of both)
- toasted walnuts for serving, if you like
- Preheat the oven to 330 F. In a 1.5 quart Pyrex dish, whisk together the whey, cream, sugar, honey and cinnamon. Stir in the rice.
- Place dish, uncovered, in a 9×13 pan filled with 2″ of water (you’re making a water bath), and put the whole thing in the oven. Bake 30 minutes. Remove the Pyrex (with the rice pudding in it) from the pan and bake alone for an additional 30 minutes.
- Remove from oven and set aside to cool for 45-60 minutes. Then put in the refrigerator. All of this cooling will help the pudding set although, ultimately, this is not a stiff rice pudding. To serve, spoon into bowls and top with toasted, crumbled walnuts if you like.