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Sweet Rice Pudding

Source: Gatherings & Celebrations
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Active Time:  15 Minutes
Total Time:  1 Hour 35 Minutes
  Makes 4 servings
1 1/2 cups water
1 cup uncooked medium- or short-grain white rice
2 pieces lemon zest, about 3 inches long
2 cinnamon sticks
5 cups milk
1 cup sugar
2 large eggs, plus 1 large egg yolk
Ground cinnamon, for garnish
Bring the water and rice to a boil in a medium saucepan. Stir the rice with a wooden spoon to loosen it from the bottom of the pan, and add the lemon zest and cinnamon sticks. Simmer, uncovered, over medium heat until the water is absorbed and tight bubbles form on the surface of the rice, about 5 minutes. Stir the milk into the rice. Continue to cook until the rice is tender, about 18 minutes.

When the rice is tender, add the sugar, and stir constantly until the sugar dissolves and the kernels are shiny. Remove the pan from the heat and whisk in the eggs and yolk. Return the pan to medium heat and stir with a wooden spoon for 2 to 3 minutes to thicken the mixture. Remove and discard the cinnamon sticks and lemon. Pour the rice pudding into a round shallow serving dish.

Cool the pudding to room temperature and then refrigerate it for at least 1 hour before serving. Lightly dust the surface of the rice pudding with ground cinnamon to make the lattice or other decorative pattern.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 574
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 104g
Sodium: 187mg
% Cal. from Fat: 16%
Cholesterol: 182mg
Protein: 17g
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