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Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 cups whole milk, divided 1/2 cup uncooked long grain rice 1/2 tsp. salt 1/3 cup sugar 3 large egg whites 1 large egg yolk 1/2 cup raisins 1 tsp. finely grated lemon peel 2 tsp. vanilla extract 1 1/4 cups heavy whipping cream ground cinnamon
Directions
Combine 3 cups milk, rice and salt in a medium saucepan over medium heat. Heat to a boil, stirring frequently. Reduce heat to low. Cover pan and simmer rice about 35 minutes until tender, stirring frequently. Remove the pan from the heat. Combine sugar, egg whites and yolk in a medium bowl. Whisk about 1 minute until frothy. Add remaining 1 cup milk and whisk to blend. Stir the egg mixture, raisins and lemon peel into the warm rice. Stir over low heat about 8 minutes until pudding is thickened. Remove the pan from the heat and stir in vanilla. Transfer the rice pudding to a bowl and cool to room temperature. Cover and refrigerate pudding about 4 hours until chilled. Scoop pudding into individual bowls. Place the cream in a small saucepan. Heat over low heat until cream is warmed. Pour the warm cream over the rice pudding, sprinkle with cinnamon and serve.
Serves 6 to 8.
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