VANILLA RICE PUDDING

2/3 cup round or short-grain rice
boiling water
3 cups milk
1/3 cup plus 1 tbsp superfine or vanilla sugar, divided use (or more, to taste)
1 tbsp superfine or vanilla sugar
1 (1/2-inch) strip of orange zest
1 pinch salt
1 tbsp unsalted butter
1 egg
1/2 tsp vanilla extract (or to taste)
1 tbsp fresh lemon juice (or more, to taste)
1/3 cup rich cream (1/2 cup heavy (whipping) cream)
FOR SERVING:
ground cinnamon
confectioners' sugar, sifted

Place the rice in boiling water to cover and leave for 5 seconds; drain, and rinse; set aside.

Bring the milk almost to a boil in a heavy saucepan, and stir in the rice, 1/3 cup 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 1 tbsp 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 the cream 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.

Makes 6 servings
Source: Flavors of Greece by Rosemary Barron

Category:  Desserts, Puddings, Gelatin
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