Elegant Rice Pudding
|Sultana raisins||1⁄2 Cup (8 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs), rinsed|
|2% milk||3 1⁄2 Cup (56 tbs), scalded|
|Grated lemon rind||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
Marinate raisins in rum for 15 minutes.
? Preheat oven to 375 °F (190 °C). Have ready 6-cup (1.5-L) souffle' mold.
Meanwhile, cook rice 10 minutes in boiling water. Drain well but do not rinse.
Place hot rice in bowl. Add milk, fruit rinds, both sugars, vanilla and marinated raisins. Mix well.Pour mixture into souffle dish and set in roasting pan. Add enough hot water to roasting pan to measure 2 in (5 cm) deep and bake 15 minutes.
Beat egg yolks with light cream. Stir into rice mixture. Reduce oven heat to 325 °F (160 °C) and continue cooking for 45 minutes.When pudding is cooked, remove from oven and mix in cinnamon to taste. Let cool, then refrigerate until cold. Serve in tall glasses for a fancy presentation.