Vanilla rice pudding (barron)

6 Servings

Ingredients

Quantity Ingredient
⅔ cup Round or short-grain rice
3 cups Milk
⅓ cup Superfine or vanilla sugar =OR=- more to taste
1 tablespoon Superfine or vanilla sugar
1 1/2\" strip of orange zest
1 pinch Salt
1 tablespoon Unsalted butter
1 Egg
½ teaspoon Vanilla extract; or to taste
1 tablespoon Fresh lemon juice =OR=- more to taste
⅓ cup Rich Cream (w/o crust); -OR- Heavy cream
Ground cinnamon
Confectioners' sugar; sifted
Source: Flavors of Greece - by Rosemary Barron
ISBN: 0-688-07087-6

Directions

FOR SERVING

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.

Typed for you by Karen Mintzias

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