- 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 2-3 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.
nutrition information per serving
574 calories; 10g total fat; 182mg cholesterol; 187mg sodium; 104g carbohydrates; 1g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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