Stove Top Rice Pudding
|Water||2 1⁄2 Cup (40 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Cinnamon stick||2 Inch|
|Lemon zest strip||1 (Thin Outer Rind)|
|Long grain rice||1 Cup (16 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Ground cinnamon||1⁄2 Teaspoon (Optional)|
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.