Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Rice Pudding with Sesame Crumble and Blueberries
Ingredients
- For the rice pudding:
- 1/2 cup rice (I use California long basmati rice)
- 1 quart whole milk
- 1/4 cup butter
- 3 eggs
- 1/2 cup (scant) light brown sugar
- 1/2 teaspoon vanilla
- For the sesame crumble and the blueberries:
- 2 cups fresh blueberries
- 1/4 cup raw sugar
- 1/2 cup flour
- 3 tablespoons (packed) light brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, cut into cubes
- 1 tablespoon tahini
- 1 1/2 teaspoons black sesame seeds
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