1/2 cup medium grain rice
? 2 cups half-and-half 2 cups heavy cream eight large egg yolks
? 3/4 cup granulated sugar grated rind of one navel orange
grated rind of one lemon ground cinnamon for finishing
Cook rice in separate saucepan according to directions until tender and all liquid is gone.
Next separate the egg yoke from the white and whisk the yokes in a small stainless bowl. Set aside for next step. You will not use the whites.
In a separate 2 quart saucepan over low heat add the half and half, heavy cream, sugar, and rind from both orange and lemon. Bring to a low simmer to incorporate flavors.
Add to this the finished rice and then remove from heat. At this point temper the whisked egg yokes with 1 cup of the cream-rice mixture and slowly incorporate the tempered yokes back into the cream-rice mixture. Return the 2 quart saucepan back to the heat on very low and continue cooking until the mixture begins to thicken. With a digital thermometer, stirring all the while, slowly bring temperature up to 190°F. As soon as temp. is reached immediately remove saucepan from heat, still stirring, and ladle quickly into serving cups. Allow to cool for 45 minutes and then wrap each serving with plastic wrap and refrigerate. They must be refrigerated at least 2 hours for the custard to tighten. To serve, dust lightly with ground cinnamon. Enjoy!
? In this recipe I find that medium-grain rice cooks off the right amount of starch to thicken the pudding giving it its creamy texture.
? Not all rice puddings are a custard base, but I like the richness of whisking in beaten egg yolks after the rice is tender. The pudding changes from a bright white color to a golden yellow, while the eggs add deep rich flavor and a velvet-like texture. This is definitely comfort food!
Serves 12 / 4 ounce servings
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