Stove Top Rice Pudding Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| 1 cinnamon stick (2 in/5 cm) | ||
| 1 strip lemon zest (thin outer rind) | ||
| Long grain rice | 1 Cup (16 tbs) | |
| Light cream | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Vanilla | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
In large saucepan, bring water, raisins, salt, cinnamon stick and lemon zest to boil; stir in rice.
Reduce heat, cover and simmer until rice is tender and liquid is almost all absorbed, about 20 minutes.
Combine cream and sugar; stir into rice mixture.
Cook gently over low heat until mixture is creamy.
Whisk a little hot rice mixture into egg yolks, then stir yolk mixture into pan.
Cook over medium-low heat until mixture thickens, about 1 minute.
Remove from heat and stir in vanilla.
Just before serving, remove cinnamon stick and lemon zest.
Taste and sprinkle with ground cinnamon, if desired.
Reduce heat, cover and simmer until rice is tender and liquid is almost all absorbed, about 20 minutes.
Combine cream and sugar; stir into rice mixture.
Cook gently over low heat until mixture is creamy.
Whisk a little hot rice mixture into egg yolks, then stir yolk mixture into pan.
Cook over medium-low heat until mixture thickens, about 1 minute.
Remove from heat and stir in vanilla.
Just before serving, remove cinnamon stick and lemon zest.
Taste and sprinkle with ground cinnamon, if desired.
Chef
