Creamy Rice Pudding
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Whole milk||1 Quart|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon/Lime||1 , finely grated zest|
|Plumped raisins||1⁄2 Cup (8 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
Combine the rice, milk and salt in the top of a double boiler.
Set the double boiler top over direct heat and scald the ingredients, stirring occasionally.
Place over boiling water in the double boiler bottom.
Cook, covered, for 1 hour, stirring every 5 minutes.
Combine the egg yolks and the 1/2.
cup sugar in a mixing bowl and beat until light and fluffy.
Fold in 1/4 cup of the hot rice mixture quickly.
Stir the remainder of the rice mixture into the egg yolk mixture.
Place the rice mixture in the double boiler top over boiling water.
Cook for 5 to 8 minutes or until thick and custardy, stirring very frequently.
Remove from heat.
Stir in the lemon zest, raisins and vanilla.
Chill, covered, in the refrigerator for several hours or until cold.
Fold in the whipped cream.
Sprinkle with a mixture of the 3 tablespoons sugar and 1 teaspoon cinnamon