Vanilla rice pudding
Yield: 6 servings Kar
Ingredients:
- 2/3 c Round or short-grain rice 1 Egg
- 3 c Milk 1/2 ts Vanilla extract; or to taste
- 1/3 c Superfine or vanilla sugar 1 tb Fresh lemon juice -=OR=- more to taste -=OR=- more to taste
- 1 tb Superfine or vanilla sugar 1/3 c Rich Cream (w/o crust); -OR-
- 1 1/2" strip of orange zest 1/2 c -Heavy cream
- 1 pn Salt
Instructions:
--------------------------------FOR SERVING-------------------------------- Ground cinnamon Confectioners' sugar; sifted Place the rice in boiling water and leave for 5 seconds; drain and rinse. Bring the milk almost to a boil in a heavy saucepan and stir in the rice the first quantity of sugar the orange zest salt and butter. Reduce the heat to very low and simmer uncovered stirring occasionally to prevent sticking for 1 hour or until thick and creamy. Remove from the heat and set aside. Whisk together the egg vanilla lemon juice and remaining sugar until pale and thick about 2 minutes. Remove the orange zest from the rice mixture and stir half the rice into the egg mixture. Return this to the saucepan and stir to combine. Gently cook over low heat stirring well for 2 minutes. Stir in the Rich Cream and add more sugar or lemon juice if desired. (If using heavy cream beat until slightly thickened then stir into the rice mixture.) Divide among individual dishes and chill. To serve liberally dust with the cinnamon and confectioners' sugar. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6 Typed for you by Karen Mintzias
